Recipe: Appetizing Ouzé – Rice and lamb

Ouzé – Rice and lamb. 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. I can't tell for sure whether this Lebanese Lamb Rice could be considered to be true, authentic Lebanese cuisine. My guess is, it's probably not even close.

He is a large dog so he will be getting four cans a day. The texture is dry which counters the effect of diarrhea. How to Make Egyptian Lamb and Rice: This recipe is perfect for anyone who likes an ethnic and fragrant dish. You can have Ouzé – Rice and lamb using 23 ingredients and 10 steps. Here is how you cook that.

Ingredients of Ouzé – Rice and lamb

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

All the ingredients are natural and healthy and should be available at any supermarket (however I get my lamb at a middle eastern market). The steps may sound complicated, bu. This traditional Georgian soup recipe for Kharcho is typically made with lamb, rice and a sour plum fruit roll known as tklapi. Add cooled onion mixture and mix until combined.

Ouzé – Rice and lamb step by step

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..

Xinjiang Lamb Rice or Xīnjiāng shou zhuā fàn in Mandarin (新疆手抓饭) is a signature dish in Xinjiang home-cooking. This lamb rice is very special and usually reserved for holidays only for for Xinjiang or Uyghur people. Coat a large pot with cooking spray and heat. Add lamb to pot and sauté until browned. Add the onion garlic and ginger.