|
|
|
 |
|
|
Saudi Lamb with Rice
Middle Eastern Lamb Casserole! |
 |
|
2-1/2 lbs. lean lamb meat, cubed
2 onions, chopped
oil for frying
2 cups rice
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/4 cup almonds, toasted
1/4 cup pine nuts, toasted
|
Brown lamb and onions over medium heat in vegetable oil, in
a large skillet. Season with salt, pepper, cinnamon and
cardamom. Adjust seasoning to taste. Add enough hot water
to cover the lamb. Cover pan and simmer until lamb is tender.
Drain the lamb, reserving the liquid in a measuring cup. Add
enough water to the liquid to measure three cups. Pour liquid
into saucepan and bring to a boil. Add the rice. Cover pan
and reduce heat to low. Let rice simmer for 30 minutes,
while lamb and onions are kept warm in the oven.
Mound rice on a serving platter. Top with lamb and onions,
and garnish with toasted almonds and pine nuts.
Click on www.sudairy.com for more great Middle Eastern recipes from Saudi Arabia!
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: Saudi Arabia |
|
Submitted by: |
|
Christina Al-Sudairy
California
United States |
|
|
|
|
| This recipe has been viewed 10474 times. |
|
|
|
