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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, lamb with rice and nuts - ouzet ghanam. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Lamb with rice and nuts - ouzet ghanam. A festive dish where rice is cooked with ground meat and topped with lamb slices, garnished with roasted nuts and served with a cinnamon-flavored sauce. See great recipes for Lamb and Rice, Lamb with rice and nuts - ouzet ghanam too!

Lamb with rice and nuts - ouzet ghanam is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Lamb with rice and nuts - ouzet ghanam is something which I have loved my whole life.

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

Made with lamb mince (ground lamb) and a hefty Stuff these in warm pita breads with a fresh Cabbage, Carrot & Mint Salad and a side of Pilaf with Dried Nuts and Fruit or Mejadra (Spice Lentil Rice) to create your own. 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.

Steps 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.

Cover, bring to the boil, skim, and simmer very gently for about one hour or until a skewer glides into the meat with ease. Add minced lamb, cinnamon, ginger, allspice and chilli and cook until lamb changes colour, about four minutes. Season lamb generously with sea salt and pepper. Add rice, sultanas, tomato paste and water to the pot and bring to the boil, stirring. Remove lamb with a slotted spoon and set aside.

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