How to Prepare Lamb with rice and nuts - ouzet ghanam in 30 Minutes at Home

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, lamb with rice and nuts - ouzet ghanam. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Lamb with rice and nuts - ouzet ghanam is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Lamb with rice and nuts - ouzet ghanam is something that I’ve loved my entire life. They are nice and they look fantastic.

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.

To begin with this particular recipe, we must prepare a few ingredients. You can cook lamb with rice and nuts - ouzet ghanam using 23 ingredients and 10 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Lamb with rice and nuts - ouzet ghanam:

1. Prepare 1 kg lamb, cut into large pieces
2. Prepare 600 g ground beef
3. Get 3 cups Italian rice
4. Make ready 1 onion, peeled
5. Make ready 6 tablespoons vegetable oil
6. Prepare 5 cardamom pods
7. Take 2 cinnamon sticks
8. Take 2 bay leaves
9. Get 1/2 teaspoon white pepper
10. Make ready 1/4 teaspoon cinnamon
11. Take 1 teaspoon salt
12. Get 1 pinch black pepper
13. Get - For the sauce:
14. Get 2 tablespoons flour
15. Take 100 g butter
16. Take 2 beef broth cubes
17. Prepare 1 tablespoon cinnamon
18. Prepare 1/2 tablespoon black pepper
19. Get 1/2 teaspoon salt
20. Prepare For garnishing:
21. Prepare 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

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.

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. Next time I'd score them before the initial roast to encourage more of their liquid to evaporate. Add the garlic and pine nuts, then fry until the nuts are lightly toasted.

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