Lebanese Lamb And Rice Recipes

LEBANESE LAMB AND RICE

Lebanese Lamb and Rice image

I got this recipe from a Jordanian friend of mine. The rice mixture(without the lamb and after it has been cooked) can also be stuffed into baking hens before baking. It's delicious served with Pita bread, hummus and Mediteranian olives.

Provided by L. Duch

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 yellow onion, chopped
2 tablespoons butter
1 cup rice
2 cups water
1/8 cup pine nuts
1/2 teaspoon cinnamon
1/2 teaspoon allspice
salt
1 lb ground lamb

Steps:

Brown lamb in a bit of butter and set aside.
Saute' onion in rest of butter, until tender.
Add the rice, then saute' until rice is barely golden brown.
Add the water, pinenuts, cinnamon, allspice, cooked lamb and salt.
Bring to boil, cover and reduce heat to low, cook 30 minutes or until rice is done.
NOTE: This can be used with lamb that is cut up in bite size pieces also.
If there is a bone in the lamb, you can add more flavor to the dish by browning the bone and letting it cook with the rice, then remove the bone when serving the dish (but of course you know that).

ARABIC STYLE RICE WITH LAMB MEAT

Arabic Style Rice With Lamb Meat image

I learned this delicious recipe from my mother. It is used widely in the Arab countries. It great for Holidays or any occasion. Ground Beef can be used but there is nothing like Lamb meat. This Recipe is excellent with Roast Lamb or Turkey. It is easy to cook and family members love it and always serve seconds. It tastes great with Pine (Pignoli) nuts.

Provided by Hommus

Categories Long Grain Rice

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs finely chopped lean lamb or 1 1/2 lbs ground lamb
2 cups long grain rice (Basmati is excellent)
3 tablespoons butter
3 1/2 cups boiling chicken broth or 3 1/2 cups boiling water
2 teaspoons salt
1/2 teaspoon black pepper
1/2 allspice
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon saffron (for color with chicken broth) (optional)
1/2 cup pine nuts (pignoli nuts) (optional)

Steps:

Brown lightly lamb meat in butter.
Add salt and spices and stir for 2 minutes.
Add two cups rice, stir and add the 3½ boiling Chicken Broth and mix well.
Bring to Boil.
Cover and simmer for 20-25 minutes or until rice is tender and water is absorbed.
Let cool for ½ hour and put in large serving dish and ready to serve.
You can serve with natural plain yogurt if desired.
(optional).
in the meantime rice is cooling saute ½ cup pine nuts (pignoli nuts)in 3-4 tbs. olive oil or vegetable oil until light brown.
Decorate rice and meat dish with the sauted pine nuts and serve.

Nutrition Facts : Calories 466.5, Fat 14.2, SaturatedFat 7.1, Cholesterol 88, Sodium 1349.8, Carbohydrate 50.1, Fiber 0.9, Sugar 0.6, Protein 31.2

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