Recipe of Any-night-of-the-week Lamb with rice and nuts - ouzet ghanam

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, lamb with rice and nuts - ouzet ghanam. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Lamb with rice and nuts - ouzet ghanam is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Lamb with rice and nuts - ouzet ghanam is something that I’ve loved my whole life. They’re fine and they look wonderful.

Ground Beef can be used but there is nothing like Lamb meat. This Recipe is excellent with Roast Lamb or Turkey. Cover, bring to the boil, skim, and simmer very gently for about one hour or until a skewer glides into the meat with ease. Lamb Chops Rogan JoshThe Peach Kitchen. spice, water, lamb chops, chopped cilantro, canola oil, basmati rice.

To get started with this particular recipe, we must first prepare a few components. You can have lamb with rice and nuts - ouzet ghanam using 23 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Lamb with rice and nuts - ouzet ghanam:

1. Prepare 1 kg lamb, cut into large pieces
2. Prepare 600 g ground beef
3. Get 3 cups Italian rice
4. Make ready 1 onion, peeled
5. Get 6 tablespoons vegetable oil
6. Make ready 5 cardamom pods
7. Take 2 cinnamon sticks
8. Get 2 bay leaves
9. Take 1/2 teaspoon white pepper
10. Prepare 1/4 teaspoon cinnamon
11. Take 1 teaspoon salt
12. Make ready 1 pinch black pepper
13. Get - For the sauce:
14. Make ready 2 tablespoons flour
15. Make ready 100 g butter
16. Prepare 2 beef broth cubes
17. Make ready 1 tablespoon cinnamon
18. Take 1/2 tablespoon black pepper
19. Prepare 1/2 teaspoon salt
20. Take For garnishing:
21. Take 150 g pine nuts, fried
22. Make ready 150 g almonds, fried
23. Prepare 150 g cashew nuts, fried

This fragrant Lebanese Lamb Rice dish gets served over a bed of tangy plain yogurt: a combination of flavors that will no doubt please your palate. I can't tell for sure whether this Lebanese Lamb Rice could be considered to be true, authentic Lebanese cuisine. My guess is, it's probably not even close. Add the garlic and pine nuts, then fry until the nuts are lightly toasted.

Instructions to make Lamb with rice and nuts - ouzet ghanam:

1. In a cooking pot, heat 2 tablespoons of vegetable oil in a cooking pot. Fry in the meat cubes for 5 min.
2. Add 4 cups water and the peeled onion, cardamom, cinnamon sticks, bay leaves and some salt and pepper.
3. Close the cooking pot and leave on medium heat until the meat is well cooked.
4. Turn off the heat, remove the meat pieces and keep them warm until serving. Strain the meat broth and reserve the broth.
5. In a deep pan, fry the minced meat in the rest of the vegetable oil and keep on cooking until meat starts changing colors.
6. Add the rice, some cinnamon, black pepper and salt. Toss and fry for 2 min, then add 3 cups of water and the meat broth. Cover and let it simmer for 25 min or until rice is well cooked.
7. To prepare the sauce, melt the butter in a sauce pan. Add the flour gradually, while stirring. Then add in the beef broth cubes, cinnamon, black pepper and some salt to taste.
8. Add 2 cups of water and keep the sauce over low heat until it boils and thickens.
9. For serving, put the rice in a big serving dish, top with the lamb pieces cut in slices and garnish with the fried pine nuts, almonds and cashew nuts.
10. Pour the sauce in a deep bowl and serve it beside the lamb and rice.

My guess is, it's probably not even close. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over. Lamb with rice and yoghurt doesn't immediately appeal, but it turned out to be very good indeed, the same sort of dish as moussaka.

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