Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, lamb with rice and nuts - ouzet ghanam. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Lamb with rice and nuts - ouzet ghanam. A festive dish where rice is cooked with ground meat and topped with lamb slices, garnished with roasted nuts and served with a cinnamon-flavored sauce. This is very delicious dish and u can enjoy with family.

Lamb with rice and nuts - ouzet ghanam is one of the most popular of recent viral meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Lamb with rice and nuts - ouzet ghanam is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook lamb with rice and nuts - ouzet ghanam using 23 ingredients and 10 steps. Here is how you can achieve it.

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

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

This Recipe is excellent with Roast Lamb or Turkey. Cover, bring to the boil, skim, and simmer very gently for about one hour or until a skewer glides into the meat with ease. Shredded lamb loaded with classic Middle Eastern flavours, pan fried to golden perfection and served with a chickpea rice pilaf. Lamb is probably the most popular protein in Middle Eastern cuisine.

Step by Step 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.

The aromatic spices of the Middle East pair perfectly with the strong flavours of 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. Drain lamb and pat dry, reserving marinade.

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