Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, lamb with rice and nuts - ouzet ghanam. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Lamb with rice and nuts - ouzet ghanam is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Lamb with rice and nuts - ouzet ghanam is something which I have loved my whole life. They are fine and they look wonderful.
Add the lamb mince, breaking it down with a spoon so it. Oblong burghul and lamb shells shaped like an American football filled with ground lamb, beef, pine nuts and almonds. We had the Lamb and chicken kabobs. Came with rice, salad and bread.
To get started with this 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 cook that.
The ingredients needed to make Lamb with rice and nuts - ouzet ghanam:
- Take 1 kg lamb, cut into large pieces
- Take 600 g ground beef
- Get 3 cups Italian rice
- Get 1 onion, peeled
- Get 6 tablespoons vegetable oil
- Make ready 5 cardamom pods
- Prepare 2 cinnamon sticks
- Prepare 2 bay leaves
- Get 1/2 teaspoon white pepper
- Prepare 1/4 teaspoon cinnamon
- Get 1 teaspoon salt
- Make ready 1 pinch black pepper
- Take - For the sauce:
- Get 2 tablespoons flour
- Prepare 100 g butter
- Prepare 2 beef broth cubes
- Prepare 1 tablespoon cinnamon
- Prepare 1/2 tablespoon black pepper
- Get 1/2 teaspoon salt
- Get For garnishing:
- Prepare 150 g pine nuts, fried
- Make ready 150 g almonds, fried
- Take 150 g cashew nuts, fried
Food Tracker® + различни методи на плащане. Наслади се на доставка от Restaurant Les Cedres сега! Baked dough stuffed with seasoned fresh baby spinach leaves, onions, summak and olive oil.. Shish Ta'ouq, Sh'aff- Tikka Ghanam & Ardec Lamb Kebab (Served on warm. grilled & served with rice, house salad & a pine nut, tomato & cilantro sauce. Generally speaking, crushed anything is a dicey proposition, but in this case, the flavors were transcendant.
Instructions to make Lamb with rice and nuts - ouzet ghanam:
- In a cooking pot, heat 2 tablespoons of vegetable oil in a cooking pot. Fry in the meat cubes for 5 min.
- Add 4 cups water and the peeled onion, cardamom, cinnamon sticks, bay leaves and some salt and pepper.
- Close the cooking pot and leave on medium heat until the meat is well cooked.
- Turn off the heat, remove the meat pieces and keep them warm until serving. Strain the meat broth and reserve the broth.
- In a deep pan, fry the minced meat in the rest of the vegetable oil and keep on cooking until meat starts changing colors.
- 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.
- 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.
- Add 2 cups of water and keep the sauce over low heat until it boils and thickens.
- 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.
- Pour the sauce in a deep bowl and serve it beside the lamb and rice.
Shish Ta'ouq, Sh'aff- Tikka Ghanam & Ardec Lamb Kebab (Served on warm. grilled & served with rice, house salad & a pine nut, tomato & cilantro sauce. Generally speaking, crushed anything is a dicey proposition, but in this case, the flavors were transcendant. It was a great appetizer as it set up both the chicken and the lamb. For entrees, we had Ghanam Meshwi, cubed and broiled lamb with a yogurt sauce, and Chicken Shawerma which was more of a soup than a wrap which I'd imagined.
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