Recipe of Favorite Lamb with rice and nuts - ouzet ghanam

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Many things affect the quality of taste from Lamb with rice and nuts - ouzet ghanam, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lamb with rice and nuts - ouzet ghanam delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lamb with rice and nuts - ouzet ghanam is 6 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lamb with rice and nuts - ouzet ghanam estimated approx 1 hour 30 minutes.

To begin with this recipe, we must 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 it.

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.

Ingredients and spices that need to be Prepare to make Lamb with rice and nuts - ouzet ghanam:

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

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.

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