Lamb with rice and nuts - ouzet ghanam
Lamb with rice and nuts - ouzet ghanam

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, lamb with rice and nuts - ouzet ghanam. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Heat the oil in a medium saucepan Lift the lamb into the middle. Arrange the dried fruit around it, then scatter the nuts and mint over the. 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.

Lamb with rice and nuts - ouzet ghanam is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Lamb with rice and nuts - ouzet ghanam is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have lamb with rice and nuts - ouzet ghanam using 23 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Lamb with rice and nuts - ouzet ghanam:
  1. Prepare 1 kg lamb, cut into large pieces
  2. Make ready 600 g ground beef
  3. Get 3 cups Italian rice
  4. Prepare 1 onion, peeled
  5. Prepare 6 tablespoons vegetable oil
  6. Get 5 cardamom pods
  7. Take 2 cinnamon sticks
  8. Make ready 2 bay leaves
  9. Get 1/2 teaspoon white pepper
  10. Take 1/4 teaspoon cinnamon
  11. Take 1 teaspoon salt
  12. Get 1 pinch black pepper
  13. Prepare - For the sauce:
  14. Get 2 tablespoons flour
  15. Prepare 100 g butter
  16. Make ready 2 beef broth cubes
  17. Get 1 tablespoon cinnamon
  18. Make ready 1/2 tablespoon black pepper
  19. Take 1/2 teaspoon salt
  20. Make ready For garnishing:
  21. Get 150 g pine nuts, fried
  22. Prepare 150 g almonds, fried
  23. Make ready 150 g cashew nuts, fried

Peshwari Lamb Kebab Recipe - Great British Chefs. This dazzling lamb kebab recipe marinates lamb chops with papaya, garlic, ground chilli, fennel and cream. Alfred Prasad's recipe is simple to make at home. Cover, bring to the boil, skim, and simmer very gently for about one hour or until a skewer glides into the meat with ease.

Steps to make Lamb with rice and nuts - ouzet ghanam:
  1. In a cooking pot, heat 2 tablespoons of vegetable oil in a cooking pot. Fry in the meat cubes for 5 min.
  2. Add 4 cups water and the peeled onion, cardamom, cinnamon sticks, bay leaves and some salt and pepper.
  3. Close the cooking pot and leave on medium heat until the meat is well cooked.
  4. Turn off the heat, remove the meat pieces and keep them warm until serving. Strain the meat broth and reserve the broth.
  5. In a deep pan, fry the minced meat in the rest of the vegetable oil and keep on cooking until meat starts changing colors.
  6. 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.
  7. 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.
  8. Add 2 cups of water and keep the sauce over low heat until it boils and thickens.
  9. 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.
  10. Pour the sauce in a deep bowl and serve it beside the lamb and rice.

Add the lamb chops to the skillet; season with salt. 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. Stir in the rice, and season with salt and pepper. Melt the remaining butter in a small saucepan, add. Meanwhile, combine the lamb, half the rice wine, half the soy sauce and the garlic, ginger and sesame oil in a bowl and toss to combine well.

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