Arabian Roast Lamb Fit For A King And Queen With Spiced Rice Recipes

ARABIAN ROAST LAMB FIT FOR A KING AND QUEEN, WITH SPICED RICE

Steps:

• Preheat the oven to 425F degrees. Wash and trim the lamb of any excess fat, and pat dry with a clean cloth.
• Rub the leg of lamb all over with the spices, salt, pepper, and oil. Place it in a large roasting pan and put it into the preheated oven. After 20 minutes, take the pan out of the oven, pour in 4 1/4 cups water, and add the onion and garlic. Cover the meat with a large sheet of foil and put it back in the oven. Lower the heat to 300F degrees, and cook for 3 hours.
• While the meat is cooking, prepare the rice. Wash the rice in cold water, rinse in a fine mesh strainer under cold running water, and drain. In a large pan, fry the onion in 2 tablespoons oil until it is soft and beginning to color. Add the ground beef and cook, stirring, turning it over and crushing it with a fork to break up any lumps, until it has changed color. Add salt and pepper and all the spices: cinnamon, allspice, nutmeg, and cloves. Stir well and add the rice, then stir again.
• Pour in the boiling stock, mix well, and simmer, covered, for about 10 to 20 minutes until the rice is tender. Add a little stock or water if it becomes too dry. Drain (if necessary) and keep it on the side until you are ready to serve.
• Fry the almonds, pistachios, and pine nuts separately in the remaining oil until they just begin to color. When the leg of lamb is ready, place it on a serving dish with the rice. You can cut the meat off the bone into slices, if you wish. Sprinkle the fried nuts all over the rice. Serve the flavorsome meat broth produced at the bottom of the roasting pan as a sauce. Heat it through and serve it in a jug, first pouring off as much of the fat from the top as you can.

ARABIAN RICE AROZ MOFALFAL

Steps:

• Break vermicelli noodles in small pieces; fry with butter till slightly brown.
• Add boiling water and salt. Stir till boiling.
• Add rice slowly. Let it boil before covering. Stir.
• Put a thin layer of tin foil under the pan to prevent burning. Reduce heat to low and leave to cook for 30 minutes.
• Open the pan. Stir the top and see if rice is done. If rice is still a little hard, cover and cook longer.
• Serve with any vegetables.

SWEDISH ROAST CHICKEN WITH SPICED APPLE RICE

Steps:

• Pre-heat oven to 350°F.
• Blanch the sweet potato in boiling water for two minutes, then drain, rinse in cold water and drain again.
• In a medium bowl, combine sweet potato, onion, apples, shallots, garlic, thyme and mint.
• Combine the 2 tablespoons of water and the olive oil and add to the vegetable mixture, tossing to coat.
• With a mortar and pestle (or with the back of a heavy skillet against a cutting board) lightly crush the cinnamon, cardamom, star anise, cloves, black and white peppercorns (you can use all black if that's what you have) with the teaspoon of kosher salt.
• Add half the spice mixture to the vegetables and reserve the rest.
• Rinse the chicken inside and out and pat dry with paper towels.
• Remove all the excess fat.
• Lightly stuff the bird's cavity with about half the vegetable mixture and tie the bird's legs together with kitchen string.
• Place the chicken on a rack in a roasting pan and rub it all over with the reserved spice mixture.
• Scatter the remaining vegetable mixture around the chicken.
• Roast for about one hour.
• Remove the vegetables that are loose in the pan and set aside in a bowl.
• Continue roasting for another 30 minutes or until your meat thermometer, inserted in the thigh, reaches 160°F.
• During this time, if the pan becomes too dry, add water a few tablespoons at a time.
• Transfer chicken to a board, remove stuffing and add it to the other vegetables, and cover the chicken loosely with foil.
• Keep the vegetables warm.
• Place the roasting pan over heat on the stove top and add the water and stock or white wine.
• Bring liquid to a boil, stirring and scraping to deglaze the pan.
• Pour the liquid into a measuring cup, degreasing as best you can.
• Pour about 1/2 of a cup of the liquid into a sauceboat and keep warm.
• Add, if necessary, water to the remaining de-glazing liquid so that you have one cup.
• Combine the rice, one cup of water, one cup of deglazing liquid and the salt in a medium saucepan.
• Bring to a boil over high heat.
• As soon as the rice boils, reduce the heat to low, cover and cook the rice till done, about 18 minutes.
• Remove from heat and fold rice together with 1 and 1/2 tablespoons of the yogurt and the reserved vegetables.
• Season to taste with salt and pepper.
• Combine the remaining yogurt with the pan juices in the sauce boat.
• Carve the chicken and serve with rice, passing the sauceboat for those who need a little extra liquid.

ARABIAN RICE

Steps:

• Place rice in a bowl with cold water and leave to soak for 20 minutes.
• Meanwhile, heat the oil and butter in a large heavy saucepan, add the chopped onion and minced meat and fry until golden brown and breaking down any lumps in the mince.
• Add the broken vermicelli and fry for another 5-10 minutes till slightly brown.
• Drain and wash the rice till water runs clean.
• Add the rice into the pan and give it a good stir (but be careful as to not break the rice in the process).
• Add in all the spices and mix it in well.
• Add in the boiling-hot stock and give it all one good stir.
• Cover the pan and simmer over low heat for about 15-20 minutes (till all the water's been absorbed and rice cooked through).
• Take the pan off the heat, take the lid off and cover the pan with a clean towel and leave to rest for 10 minutes.
• Gently fluff up the rice with a fork and serve with pine seeds sprinkled on top.