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Lamb And Rice Recipe Lebanese

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Lebanese Lamb Rice • The Healthy Foodie
Lebanese Lamb Rice • The Healthy Foodie from thehealthyfoodie.com

Description

Lamb and rice is a traditional Lebanese dish that is loved by many. It is a hearty and comforting dish that is perfect for any occasion. The lamb is cooked until tender and flavorful, and the rice is cooked to perfection. The combination of the two creates a delicious and filling meal that will leave you feeling satisfied.

Prep Time

The prep time for this lamb and rice recipe is approximately 20 minutes.

Cook Time

The cook time for this lamb and rice recipe is approximately 1 hour and 30 minutes.

Ingredients

  • 2 pounds of lamb, cut into bite-sized pieces
  • 2 cups of long-grain rice
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 2 carrots, peeled and chopped
  • 2 cups of chicken broth
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground allspice
  • 1/4 teaspoon of ground nutmeg
  • Salt and pepper to taste
  • 1/4 cup of pine nuts
  • 1/4 cup of raisins
  • 2 tablespoons of olive oil
  • Fresh parsley for garnish

Equipment

  • Large pot with lid
  • Frying pan
  • Knife and cutting board
  • Measuring cups and spoons
  • Spatula

Method

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the lamb and cook until browned on all sides, about 5 minutes.
  3. Remove the lamb from the pot and set aside.
  4. Add the onion, garlic, and carrots to the pot and cook until softened, about 5 minutes.
  5. Add the cinnamon, cumin, allspice, nutmeg, salt, and pepper to the pot and stir to combine.
  6. Add the rice to the pot and stir to coat it in the spices.
  7. Add the chicken broth to the pot and stir to combine.
  8. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  9. Simmer the rice for 45 minutes, or until it is cooked through and tender.
  10. While the rice is cooking, toast the pine nuts in a dry frying pan over medium heat until lightly browned, about 2 minutes.
  11. Add the raisins to the frying pan and cook for 1 minute, or until they are plump and slightly caramelized.
  12. Add the lamb back to the pot and stir to combine.
  13. Top the rice with the toasted pine nuts and raisins.
  14. Garnish with fresh parsley and serve.

Notes

This is a great dish to make ahead of time and reheat later. It also freezes well, so consider making a double batch and freezing half for later.

Nutrition Info

This lamb and rice recipe makes approximately 6 servings. Each serving contains approximately:
  • Calories: 530
  • Protein: 35g
  • Fat: 20g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Sugar: 6g
  • Sodium: 360mg

Recipe Tips

  • Use a good quality long-grain rice for the best results.
  • If you don't have chicken broth, you can substitute with water and a chicken bouillon cube.
  • Don't skip the toasted pine nuts and raisins, they add a delicious texture and flavor to the dish.
  • You can also add other vegetables to the pot, such as peas or green beans.

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