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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (336g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 allspice |
||
| Calories 465 | ||
| Calories from Fat 127 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.1g | 21% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 87mg | 29% | |
| Sodium 1349mg | 56% | |
| Potassium 567mg | 16% | |
| Total Carbohydrate 50.1g | 16% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 0.5g | ||
| Protein 31.1g | 62% | |
Arabic Style Rice With Lamb Meat
SERVES 6 -8
Ingredients
- 1 1/2 lbs finely chopped lean lamb or ground lamb
- 2 cups long grain rice (Basmati is excellent)
- 3 tablespoons butter
- 3 1/2 cups boiling chicken broth or boiling water
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon saffron (for color with chicken broth) (optional)
- 1/2 cup pine nuts (pignoli nuts) (optional)
Directions
1
Brown lightly lamb meat in butter.2
Add salt and spices and stir for 2 minutes.3
Add two cups rice, stir and add the 3½ boiling Chicken Broth and mix well.4
Bring to Boil.5
Cover and simmer for 20-25 minutes or until rice is tender and water is absorbed.6
Let cool for ½ hour and put in large serving dish and ready to serve.7
You can serve with natural plain yogurt if desired.8
(optional).9
in the meantime rice is cooling saute ½ cup pine nuts (pignoli nuts)in 3-4 tbs. olive oil or vegetable oil until light brown.10
Decorate rice and meat dish with the sauted pine nuts and serve.
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- Course > Main Dish
- Main Ingredient > Meat > Lamb/Sheep
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > Asian > S.W. (Middle Eastern) > Palestinian
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
Featured Reviews for This Recipe
From: UmmBinat
On May 2, 2009
This would be very good to use as a bed of rice for another dish to sit atop. I used ground beef but I'm sure it would be just as delicious with lamb. I used olive oil rather than butter to be dairy free and basmati rice which I would say is a must. I did not add the saffron just because of what I was serving it along with, but another time I would add it. I did add the pine nuts which was a perfect addition. I added a 1/2 tsp of my Baharat Aka Middle East Mixed Spices - the Real Mix along with the other spices. This is a dish I would make again.
From: Chef #504753
On Apr 27, 2009
Thank you so much for this recipe!!! Having spent time in the Middle East, I am enamoured of the cuisine. I love lamb, and am always looking for another recipe for my favorite meat! Again, thank you so much for sharing........BB
From: Chef #434875
On Jan 21, 2007
Excellent tasting I have use this recipe for a six rack of lamb as a bed rice then on top I set the rack of lamb and I ad to it a mint jelly sauce and some garlic roasted oil and some tear drop tomatoes reduced in red whine with some ginger and sugar excellent chef I will do it again
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