Recipe
Arab Lamb with Rice Recipe
Posted by : unknown
Preparation time : 0 Min
Cooking time : 50 Min
Level of difficulty : Low
Ingredients
4 servings
- 3 cups rice
- 2 lbs (950gms) lamb leg and shoulder
- 1/2 cup corn oil
- 10 curry leaves
- 1 teaspoon turmeric
- 2 teaspoons bezar (pepper)
- 3 large onions
- 3 large tomatoes
- 2 tablespoons tomato paste
- 2 stock cubes
- 2 cloves garlic (crushed)
- 3 pieces cinnamon bark
- 3 whole dried loomi
- 2 tablespoons cleaned dried loomi(ripe limes boiled in salt water ) or 1 lemon juice
- pinch cloves
- salt to taste
Preparation
- Wash and soak the rice for two hours. Drain it.
- Clean the meat and cut into 5cm (2") pieces. Boil until all froth has formed on top of the pan. Remove meat and discard water.
- Meanwhile, slice onions and chop tomatoes. Fry onion and tomatoes in the same pot in a little oil until brown, then add garlic, meat and all spices. Turn gently and keep frying for two to three minutes.
- Add remaining ingredients and add two cups water. Taste for salt at this stage and adjust seasonings if needed. Let the stew reach a good boiling stage and gently lift the rice with a spatula and add to the stew.
- Reduce heat to medium and leave to simmer for 10 minutes with the lid on.
- Remove lid, stir once, gently and reduce heat to lowest setting. Cover pan tightly with a damp cloth under the lid and don't open again.
- Let it steam gently for 20 minutes, then turn off heat. Serve hot.
