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Palestinian Lamb And Rice Recipe

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5 Most Popular Palestinian Rice Dishes TasteAtlas
5 Most Popular Palestinian Rice Dishes TasteAtlas from www.tasteatlas.com

Description

Palestinian Lamb and Rice Recipe is a traditional Middle Eastern dish that is popular in Palestine. It is a hearty, flavorful, and comforting meal that is perfect for any occasion. The dish is made with tender lamb pieces that are cooked with aromatic spices and served over a bed of fluffy, fragrant rice. The dish is easy to make and perfect for a family dinner, special occasion, or a gathering with friends.

Prep Time

The prep time for this dish is approximately 30 minutes.

Cook Time

The cook time for this dish is approximately 1 hour and 30 minutes.

Ingredients

  • 2 lbs. of lamb shoulder, cut into bite-sized pieces
  • 3 cups of basmati rice
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground allspice
  • 1 teaspoon of paprika
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 4 cups of water or chicken broth
  • 1/2 cup of toasted pine nuts (optional)
  • Fresh parsley, chopped (optional)

Equipment

  • A large pot with a lid
  • A frying pan
  • A wooden spoon
  • A cutting board
  • A sharp knife
  • A measuring cup and spoons

Method

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the diced onion and minced garlic to the pot and sauté for 2-3 minutes or until the onion is translucent.
  3. Add the lamb pieces to the pot and cook until browned on all sides, about 5-7 minutes.
  4. Add the cumin, coriander, cinnamon, allspice, paprika, salt, and black pepper to the pot and stir until the lamb is coated in the spices.
  5. Add the water or chicken broth to the pot and bring to a boil.
  6. Cover the pot with a lid and reduce the heat to low. Simmer for 1 hour or until the lamb is tender.
  7. While the lamb is cooking, rinse the basmati rice until the water runs clear. Drain and set aside.
  8. Heat 2 tablespoons of olive oil in a frying pan over medium-high heat.
  9. Add the rice to the pan and sauté for 2-3 minutes or until the rice is lightly toasted.
  10. Add 4 cups of water and bring to a boil.
  11. Cover the pan with a lid and reduce the heat to low. Cook for 18-20 minutes or until the rice is tender and fluffy.
  12. Fluff the rice with a fork and serve with the lamb on top.
  13. Garnish with toasted pine nuts and chopped parsley, if desired.

Notes

  • You can substitute the lamb with beef or chicken.
  • You can add vegetables such as carrots, potatoes, or bell peppers to the dish.
  • This dish is perfect for meal prep and can be stored in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition Info

  • Calories per serving: 450
  • Total Fat: 18g
  • Saturated Fat: 5g
  • Cholesterol: 95mg
  • Sodium: 430mg
  • Total Carbohydrate: 40g
  • Dietary Fiber: 2g
  • Total Sugars: 1g
  • Protein: 30g

Recipe Tips

  • Make sure to rinse the rice until the water runs clear to remove excess starch.
  • Use a sharp knife to cut the lamb into bite-sized pieces.
  • For a richer flavor, use chicken broth instead of water.
  • Toast the pine nuts in a dry frying pan over medium heat for 2-3 minutes or until golden brown.
  • For a vegetarian version, substitute the lamb with chickpeas or tofu.

Enjoy this delicious and comforting Palestinian Lamb and Rice Recipe with friends and family!


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