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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lamb with rice and nuts - ouzet ghanam. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Lamb with rice and nuts - ouzet ghanam is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Lamb with rice and nuts - ouzet ghanam is something that I have loved my entire life.

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. My guess is, it's probably not even close.

To get started with this particular recipe, we must 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 can achieve it.

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

Stir in the rice, and season with salt and pepper. Melt the remaining butter in a small saucepan, add. 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.

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.

The aromatic spices of the Middle East pair perfectly with the strong flavours of lamb. Restaurant Quality Lamb Recipes You Can 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. Indian lamb korma and rice Indian Lamb Koftas and Pilau Rice Biryani rice Vegetable biryani. Indian basmati rice, curry vegetables and spices.

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