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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lamb with rice and nuts - ouzet ghanam. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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This is very delicious dish and u can enjoy with family. Grilled Lamb Chops with Harissa YogurtFeasting at Home. Ground Beef can be used but there is nothing like Lamb meat. This Recipe is excellent with Roast Lamb or Turkey.

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

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

Serve lamb, using a slotted spoon, over rice with yogurt sauce, tomato, lettuce and harissa. 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. 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.

Instructions 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.

Lamb is probably the most popular protein in Middle Eastern cuisine. 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. What didn't: My eggplants came out a little watery.

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