Arabic Style Rice With Lamb Meat Recipes

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ARABIC STYLE RICE WITH LAMB MEAT



Arabic Style Rice With Lamb Meat image

I learned this delicious recipe from my mother. It is used widely in the Arab countries. It great for Holidays or any occasion. Ground Beef can be used but there is nothing like Lamb meat. This Recipe is excellent with Roast Lamb or Turkey. It is easy to cook and family members love it and always serve seconds. It tastes great with Pine (Pignoli) nuts.

Provided by Hommus

Categories     Long Grain Rice

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs finely chopped lean lamb or 1 1/2 lbs ground lamb
2 cups long grain rice (Basmati is excellent)
3 tablespoons butter
3 1/2 cups boiling chicken broth or 3 1/2 cups boiling water
2 teaspoons salt
1/2 teaspoon black pepper
1/2 allspice
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon saffron (for color with chicken broth) (optional)
1/2 cup pine nuts (pignoli nuts) (optional)

Steps:

  • Brown lightly lamb meat in butter.
  • Add salt and spices and stir for 2 minutes.
  • Add two cups rice, stir and add the 3½ boiling Chicken Broth and mix well.
  • Bring to Boil.
  • Cover and simmer for 20-25 minutes or until rice is tender and water is absorbed.
  • Let cool for ½ hour and put in large serving dish and ready to serve.
  • You can serve with natural plain yogurt if desired.
  • (optional).
  • in the meantime rice is cooling saute ½ cup pine nuts (pignoli nuts)in 3-4 tbs. olive oil or vegetable oil until light brown.
  • Decorate rice and meat dish with the sauted pine nuts and serve.

Nutrition Facts : Calories 466.5, Fat 14.2, SaturatedFat 7.1, Cholesterol 88, Sodium 1349.8, Carbohydrate 50.1, Fiber 0.9, Sugar 0.6, Protein 31.2

ARABIC RICE



Arabic Rice image

Highly spiced beef and rice casserole. This easy recipe is great served with a salad or some crusty bread.

Provided by Brit_abroad1969

Categories     100+ Everyday Cooking Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 ½ pounds lean ground beef
3 tablespoons garlic powder
2 tablespoons ground cinnamon
1 tablespoon ground allspice
4 cups water
2 cups long-grain rice
1 teaspoon beef bouillon granules
¼ cup pine nuts
1 squeeze lemon juice, or to taste

Steps:

  • Heat a large skillet over medium heat. Break ground beef into small pieces and add to the skillet. Season beef with garlic powder, ground cinnamon, and allspice; cook and stir until beef is completely browned and crumbly, about 10 minutes.
  • Stir water, rice, and beef bouillon with the beef; bring to a simmer and cook until the rice is soft and fluffy, about 20 minutes.
  • Heat a small skillet over high heat; toast pine nuts in the skillet, swirling to keep pine nuts moving, until browned, 2 to 4 minutes. Sprinkle toasted pine nuts and lemon juice over the beef and rice mixture.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 29.5 g, Cholesterol 74.3 mg, Fat 17.1 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 5.9 g, Sodium 584.1 mg, Sugar 2.2 g

ARABIAN ROAST LAMB FIT FOR A KING AND QUEEN, WITH SPICED RICE



Arabian Roast Lamb Fit for a King and Queen, With Spiced Rice image

This is a mouthwatering recipe for Arabian roast lamb and spiced rice, and it is truly fit for a King and Queen! Roast leg or shoulder of lamb which is cooked a la cuillère (to such tenderness that you can cut it "with a spoon" ), accompanied by rice with ground meat and nuts, is a traditional and central part of any Arabian feast. This recipe which I have slightly adapted, is from Claudia Roden's book "Arabesque". She says that she got the recipe from famed caterer Nazira Bitar, who prepared a banquet in Stockholm that was hosted by the King of Jordan for King Gustav and Queen Silvia.

Provided by BecR2400

Categories     Long Grain Rice

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 22

5 lbs leg of lamb (or 2 shoulders)
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon ground cardamom
salt and black pepper
2 tablespoons sunflower oil
1 onion, cut in quarters
1 head garlic, cut in half
2 1/2 cups basmati rice
1 large onion, chopped
3 tablespoons sunflower oil
1/2 lb ground beef
salt and black pepper
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 1/4 cups hot lamb (use 2 bouillon cubes) or 4 1/4 cups chicken stock (use 2 bouillon cubes)
1/3 cup sliced almonds
1/3 cup pistachios
1/3 cup pine nuts

Steps:

  • Preheat the oven to 425F degrees. Wash and trim the lamb of any excess fat, and pat dry with a clean cloth.
  • Rub the leg of lamb all over with the spices, salt, pepper, and oil. Place it in a large roasting pan and put it into the preheated oven. After 20 minutes, take the pan out of the oven, pour in 4 1/4 cups water, and add the onion and garlic. Cover the meat with a large sheet of foil and put it back in the oven. Lower the heat to 300F degrees, and cook for 3 hours.
  • While the meat is cooking, prepare the rice. Wash the rice in cold water, rinse in a fine mesh strainer under cold running water, and drain. In a large pan, fry the onion in 2 tablespoons oil until it is soft and beginning to color. Add the ground beef and cook, stirring, turning it over and crushing it with a fork to break up any lumps, until it has changed color. Add salt and pepper and all the spices: cinnamon, allspice, nutmeg, and cloves. Stir well and add the rice, then stir again.
  • Pour in the boiling stock, mix well, and simmer, covered, for about 10 to 20 minutes until the rice is tender. Add a little stock or water if it becomes too dry. Drain (if necessary) and keep it on the side until you are ready to serve.
  • Fry the almonds, pistachios, and pine nuts separately in the remaining oil until they just begin to color. When the leg of lamb is ready, place it on a serving dish with the rice. You can cut the meat off the bone into slices, if you wish. Sprinkle the fried nuts all over the rice. Serve the flavorsome meat broth produced at the bottom of the roasting pan as a sauce. Heat it through and serve it in a jug, first pouring off as much of the fat from the top as you can.

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