How to Prepare Perfect Lamb with rice and nuts - ouzet ghanam

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We hope you got benefit from reading it, now let's go back to lamb with rice and nuts - ouzet ghanam recipe. You can have lamb with rice and nuts - ouzet ghanam using 23 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Lamb with rice and nuts - ouzet ghanam:

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

Steps to make Lamb with rice and nuts - ouzet ghanam:

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..

Stir in the rice, and season with salt and pepper. Melt the remaining butter in a small saucepan, add. What didn't: My eggplants came out a little watery. Next time I'd score them before the initial roast to encourage more of their liquid to evaporate. Add the garlic and pine nuts, then fry until the nuts are lightly toasted.

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