Ouzé - Rice and lamb. See recipes for Grilled Lamb with khalta Rice, Lamb and Rice too. Pour enough water to cover meat and stir in cinnamon sticks and saffron threads. Remove from pan and set aside.

Add the crushed garlic, salt and ½ teaspoon of cumin. In a hot cooking pot place the ghee, cinnamon stick, whole cardamom, chopped onion, chopped garlic, minced lamb, and stir. Ouzi is a traditional Middle Eastern recipe, widely enjoyed during Ramadan. You can have Ouzé - Rice and lamb using 23 ingredients and 10 steps. Here is how you cook that.

Ingredients of Ouzé - Rice and lamb

It's 1 kg of lamb, cut into large pieces.
Prepare 600 g of ground beef.
Prepare 3 cups of Italian rice.
You need 1 of onion, peeled.
Prepare 6 tablespoons of vegetable oil.
You need 5 of cardamom pods.
It's 2 of cinnamon sticks.
You need 2 of bay leaves.
It's 1/2 teaspoon of white pepper.
It's 1/4 teaspoon of cinnamon.
You need 1 teaspoon of salt.
You need 1 of pinch of black pepper.
Prepare of For the sauce:.
It's 2 tablespoons of flour.
You need 100 g of butter.
It's 2 of beef broth cubes.
Prepare 1 tablespoon of cinnamon.
It's 1/2 tablespoon of black pepper.
It's 1/2 teaspoon of salt.
You need of For garnishing:.
It's 150 g of raw pine nuts, fried.
You need 150 g of almonds, fried.
Prepare 150 g of cashew nuts, fried.

Although in many countries Ouzi refers to the baby lamb and to a dish of lamb and rice, this Ouzi recipe is a lamb and rice pilaf wrapped in phyllo pastry. Steps Involved: Heat up Noor Oil in a large pan and add the celery and carrots. Cook at a medium to low heat. Greek lamb with orzo Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for.

Ouzé - Rice and lamb step by step

In a cooking pot, heat 2 tablespoons of vegetable oil in a cooking pot. Fry in the meat cubes for 5 min..
Add 4 cups water and the peeled onion, cardamom, cinnamon sticks, bay leaves and some salt and pepper..
Close the cooking pot and leave on medium heat until the meat is well cooked..
Turn off the heat, remove the meat pieces and keep them warm until serving. Strain the meat broth and reserve the broth..
In a deep pan, fry the minced meat in the rest of the vegetable oil and keep on cooking until meat starts changing colors..
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..
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..
Add 2 cups of water and keep the sauce over low heat until it boils and thickens..
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..
Pour the sauce in a deep bowl and serve it beside the lamb and rice..

Split the khubz loaves open and arrange, overlapping on a large serving tray. Arrange rice over the khubz leaving a well in the center of the rice. Spoon the meat into the rice well and then spoon the butter and nuts over the meat. Tender stuffed grape leaves with rice, ground beef and herbs topped with lemon sauce. Mix the chopped basil with the mince, garlic and oregano.