Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, ouzé - rice and lamb. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Ouzé - Rice and lamb is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Ouzé - Rice and lamb is something that I’ve loved my whole life. They’re nice and they look fantastic.
To marinate the lamb, brush the lamb with ghee, rub with salt and black pepper inside and out. Dust liberally with cinnamon and the diced, salted garlic. Drain and cook in a saucepan of boiling water until partially cooked.
To begin with this recipe, we have to prepare a few ingredients. You can cook ouzé - rice and lamb using 23 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Ouzé - Rice and lamb:
- Get 1 kg lamb, cut into large pieces
- Take 600 g ground beef
- Make ready 3 cups Italian rice
- Make ready 1 onion, peeled
- Make ready 6 tablespoons vegetable oil
- Get 5 cardamom pods
- Get 2 cinnamon sticks
- Get 2 bay leaves
- Make ready 1/2 teaspoon white pepper
- Prepare 1/4 teaspoon cinnamon
- Take 1 teaspoon salt
- Make ready 1 pinch of black pepper
- Get For the sauce:
- Get 2 tablespoons flour
- Take 100 g butter
- Get 2 beef broth cubes
- Make ready 1 tablespoon cinnamon
- Get 1/2 tablespoon black pepper
- Take 1/2 teaspoon salt
- Make ready For garnishing:
- Take 150 g raw pine nuts, fried
- Prepare 150 g almonds, fried
- Take 150 g cashew nuts, fried
The steps may sound complicated, bu. Measure the rice and soak it in warm water to which you will add a teaspoon of salt. 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.
Steps to make Ouzé - Rice and lamb:
- 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.
My guess is, it's probably not even close. Roasted Lamb Chops and Creamy RisottoTablespoon. Add cooled onion mixture and mix until combined. This traditional Georgian soup recipe for Kharcho is typically made with lamb, rice and a sour plum fruit roll known as tklapi. Wikipedia says "A Pilaf is a dish in which rice is cooked in a seasoned broth." That's exactly what this dish is.
So that is going to wrap this up with this special food ouzé - rice and lamb recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
