Lamb and Aroz Saudi Style
Ingredients
1 1/2 lb. lamb or chicken, cut into 1/4 inch cubes
4 cups of converted white rice, soaked in water for 20 minutes, then drained
1/2 cup finely chopped onions
1 tablespoon crushed garlic
1 cup raisins
3 tablespoons tomato paste or 3 finely diced tomatoes
1/2 teaspoon each: cloves, salt, pepper
1 teaspoon cinnamon
1 tablespoon ground cardamom
1/4 cup ghee (clarified butter)
1/2 cup of toasted pine nuts
Method
Brown lamb and finely chopped onions in ¼ cup ghee (clarified butter) using medium heat.
Add garlic, cinnamon, cardamom, cloves, salt, and pepper and stir. Pour 4 cups boiling water over the mixture. Cover and let cook for one hour on a medium high heat, or till the lamb is tender. Add water to equal 4 cups of liquid to the cooked lamb and seasonings.
Stir in the tomato paste or tomatoes and bring the mixture to a boil.
Add drained rice and raisins to the meat mixture.
Reduce heat to low, cover the pan and cook another 30 to 35 minutes. Check occasionally to ensure the rice on the bottom of the pot doesn’t burn.
Uncover the pot and stir the top layer only to see if the rice is cooked. If not, cook a few minutes longer.
Garnish with the toasted pine nuts and serve with a tossed green salad and cooked Fava beans.
|
