Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lamb with rice and nuts - ouzet ghanam. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
This is very delicious dish and u can enjoy with family. Greek Lamb Meatballs and Rice - One Pot MealJust a Little Bit of Bacon. How to Make Egyptian Lamb and Rice: This recipe is perfect for anyone who likes an ethnic and fragrant dish.
Lamb with rice and nuts - ouzet ghanam is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Lamb with rice and nuts - ouzet ghanam is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook 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:
- Get 1 kg lamb, cut into large pieces
- Take 600 g ground beef
- Get 3 cups Italian rice
- Take 1 onion, peeled
- Make ready 6 tablespoons vegetable oil
- Take 5 cardamom pods
- Get 2 cinnamon sticks
- Prepare 2 bay leaves
- Get 1/2 teaspoon white pepper
- Take 1/4 teaspoon cinnamon
- Take 1 teaspoon salt
- Take 1 pinch black pepper
- Take - For the sauce:
- Take 2 tablespoons flour
- Make ready 100 g butter
- Prepare 2 beef broth cubes
- Make ready 1 tablespoon cinnamon
- Take 1/2 tablespoon black pepper
- Get 1/2 teaspoon salt
- Make ready For garnishing:
- Get 150 g pine nuts, fried
- Get 150 g almonds, fried
- Take 150 g cashew nuts, fried
Photo Image Biryani rice Woman eating coconut rice in the bowl of coconut shell. Girl eats Asian fried rice in a cafe Traditional Indian chicken Biryani with nuts. 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.
Steps to make Lamb with rice and nuts - ouzet ghanam:
- 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.
The aromatic spices of the Middle East pair perfectly with the strong flavours of lamb. 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. 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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