Ingredients

Adjust Servings:

	1/2 cup vegetable oil
	1 large onion – finely chopped
	2 cloves garlic – minced
	1 1/2 pounds lamb stew meat – cubed
	1 1/2 cups water
	salt to taste
	freshly ground black pepper to taste
	1/4 tsp cayenne pepper or to taste
	1 tsp ground cumin
	3 cups fresh spinach – chopped
	2 tbsp fresh cilantro – chopped
	1/4 cup cooking oil
	3 cups basmati rice – uncooked
	6 cups water

Nutritional information

740 kcal

calories

77 g

carbohydrates

30.9 g

protein

34.6 g

fat

88 mg

sodium

74 mg

cholesterol

Chalau Recipe

Name: Chalau Recipe
Prep time: 15 min
Yield: 6 Servings
Ingredients: cup vegetable oil: 1/2; large onion – finely chopped: 1; cloves garlic – minced: 2; pounds lamb stew meat – cubed: 1 1/2; cups water: 1 1/2; salt to taste; freshly ground black pepper to taste; tsp cayenne pepper or to taste: 1/4; tsp ground cumin: 1; cups fresh spinach – chopped: 3; tbsp fresh cilantro – chopped: 2; cup cooking oil: 1/4; cups basmati rice – uncooked: 3; cups water: 6

Features:

Cuisine:

2 hrs 15 mins
Serves 6
Easy

Ingredients

1/2 cup vegetable oil
1 large onion – finely chopped
2 cloves garlic – minced
1 1/2 pounds lamb stew meat – cubed
1 1/2 cups water
salt to taste
freshly ground black pepper to taste
1/4 tsp cayenne pepper or to taste
1 tsp ground cumin
3 cups fresh spinach – chopped
2 tbsp fresh cilantro – chopped
1/4 cup cooking oil
3 cups basmati rice – uncooked
6 cups water

How to make Chalau Recipe

Heat a 1/2 cup of oil in a large heavy skillet at a medium-low temperature.
- Add the onion, and fry gently until the onion turns transparent.
- Increase the temperature to medium and add the garlic and stew meat.
Cook while frequentlystirring, until the meat is browned on the outside.
Pour in the water, and season with salt, pepper, cayenne pepper, and cumin.
Bring to a simmer and reduce thetemperature to a low setting.
Cover the pan and continue cooking for 1 ½-2 hrs.
Heat 1/4 cup of oil in a large saucepan over medium-high heat.
Add rice and cook while frequentlystirring for 5 mins.
Add 6 cups of water and bring pot to a boil.
Reduce thetemperature to low, and cook loosely covered for about 30 mins, or until rice is tender.
Add spinach and cilantro to the meat mixture, and cook for another 10-15 min.
Form the rice into a mound on a platter, and spoon some of the lamb stew over it.
Put the remaining stew in a separate serving bowl.

Trivia

Many different Middle Eastern countries have a variation of Chalau.