Recipe: Delicious Lamb with rice and nuts - ouzet ghanam

Lamb with rice and nuts - ouzet ghanam. Heat the oil in a medium saucepan Lift the lamb into the middle. Arrange the dried fruit around it, then scatter the nuts and mint over the. 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.

Shredded lamb loaded with classic Middle Eastern flavours, pan fried to golden perfection and served with a chickpea rice pilaf. Lamb is probably the most popular protein in Middle Eastern cuisine. The aromatic spices of the Middle East pair perfectly with the strong flavours of lamb. You can cook Lamb with rice and nuts - ouzet ghanam using 23 ingredients and 10 steps. Here is how you cook that.

Ingredients of Lamb with rice and nuts - ouzet ghanam

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

Peshwari Lamb Kebab Recipe - Great British Chefs. This dazzling lamb kebab recipe marinates lamb chops with papaya, garlic, ground chilli, fennel and cream. Alfred Prasad's recipe is simple to make at home. 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 with rice and nuts - ouzet ghanam instructions

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..

Add the lamb chops to the skillet; season with salt. 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. Stir in the rice, and season with salt and pepper. Melt the remaining butter in a small saucepan, add. Meanwhile, combine the lamb, half the rice wine, half the soy sauce and the garlic, ginger and sesame oil in a bowl and toss to combine well.