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Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lamb with rice and nuts - ouzet ghanam. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Heat the oil in a medium saucepan Lift the lamb into the middle. Arrange the dried fruit around it, then scatter the nuts and mint over the. This fragrant Lebanese Lamb Rice dish gets served over a bed of tangy plain yogurt: a combination of flavors that will no doubt please your palate.

Lamb with rice and nuts - ouzet ghanam is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Lamb with rice and nuts - ouzet ghanam is something which I have loved my whole life.

To begin with this recipe, we have to first 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 that.

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

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

Peshwari Lamb Kebab Recipe - Great British Chefs. This dazzling lamb kebab recipe marinates lamb chops with papaya, garlic, ground chilli, fennel and cream. Alfred Prasad's recipe is simple to make at home. Cover, bring to the boil, skim, and simmer very gently for about one hour or until a skewer glides into the meat with ease.

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.

Add the lamb chops to the skillet; season with salt. 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. Meanwhile, combine the lamb, half the rice wine, half the soy sauce and the garlic, ginger and sesame oil in a bowl and toss to combine well.

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