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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%
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Arabic Style Rice With Lamb Meat

Recipe #201454 | 45 min | 45 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Hommus
Dec 21, 2006

I learned this delicious recipe from my mother. It is used widely in the Arab countries. It great for Holidays or any occasion. Ground Beef can be used but there is nothing like Lamb meat. This Recipe is excellent with Roast Lamb or Turkey. It is easy to cook and family members love it and always serve seconds. It tastes great with Pine (Pignoli) nuts.

SERVES 6 -8 (change servings and units)

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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Featured Reviews for This Recipe

From: Brandrea

On Sep 7, 2009

Definately quick and easy but not an abundance of flavour. I added peas and mint jelly. A good quick meal.

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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.

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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

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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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