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

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lamb with rice and nuts - ouzet ghanam. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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

This is very delicious dish and u can enjoy with family. The spices, rice and meat may be augmented with almonds, pine nuts, onions and sultanas. The dish can be garnished with ḥashū (Arabic: حشو‎) and served hot with daqqūs (Arabic: دقّوس‎) — home-made tomato sauce. Saudi Kabsa - Machboos - Arabic Lamb & Rice Recipe - Middle Eastern Recipes.

To get started with this particular recipe, we must prepare a few ingredients. You can have lamb with rice and nuts - ouzet ghanam using 23 ingredients and 10 steps. Here is how you can achieve that.

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

Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over. Shredded lamb loaded with classic Middle Eastern flavours, pan fried to golden perfection and served with a chickpea rice pilaf.

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.

Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over. 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. The aromatic spices of the Middle East pair perfectly with the strong flavours of lamb. 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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