Chanfaina Extremeña

Chanfaina Extremeña is a traditional dish from the Extremadura region of Spain, featuring a hearty mix of rice, lamb, and spices, creating a comforting and flavorful meal. This Halal version respects culinary traditions while ensuring all ingredients are permissible for consumption.

Ingredients

• Basmati rice - 150 grams
• Lamb shoulder, diced - 200 grams
• Lamb liver, diced - 100 grams
• Onion, finely chopped - 1 medium
• Garlic cloves, minced - 2
• Red bell pepper, diced - 1
• Tomato, chopped - 1
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Olive oil - 2 tablespoons
• Chicken or vegetable broth - 400 ml
• Fresh parsley, chopped - 2 tablespoons

Steps

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until translucent.
2. Add the diced lamb shoulder to the pan and brown on all sides.
3. Stir in the diced red bell pepper and chopped tomato, cooking for another 5 minutes until softened.
4. Add the cumin, paprika, salt, and pepper, stirring well to combine all ingredients.
5. Incorporate the lamb liver into the mixture, cooking for an additional 5 minutes.
6. Add the basmati rice, stirring to coat it with the flavors in the pan.
7. Pour in the chicken or vegetable broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and liquid is absorbed.
8. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in the chopped parsley before serving.

Nutrition

• Calories: 600
• Protein: 35 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 120 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from vegetables and herbs.

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