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Savoury Arabic Lamb and Rice
Gretel Shaw
Feeling adventurous? Try this Arabic lamb and rice for a change! This is packed with bursting flavours you'll love.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course
Main Course
Cuisine
Arabic
Servings
4
people
Calories
894
kcal
Ingredients
Metric
US Customary
1x
2x
3x
500
grams
ground lamb (minced lamb)
-
with fat removed
2
cups
basmati rice
3
tablespoons
butter
3½
cups
chicken stock (chicken broth or chicken bouillon)
-
boiling
2
teaspoons
salt
½
teaspoon
ground black pepper
½
teaspoon
ground allspice (also called pimento or Jamaican Pepper)
½
teaspoon
nutmeg
¼
teaspoon
cinnamon
¼
teaspoon
saffron
½
cup
pine nuts
Instructions
Lightly brown the lamb meat in butter in the biggest or deepest pot you can find.
Add salt and spices and stir the lamb for 2 minutes.
Add rice and chicken broth and stir well.
Bring to boil.
Cover and simmer for approximately 20 to 25 minutes or until rice is tender and water is absorbed.
Leave to sit for 30 minutes before serving.
While you wait, brown your pine or cashew nuts in over high heat in a separate pan.
Serve rice with pine or cashew nuts stirred through, or you can sprinkle on the top of each serving as a tasty garnish.
Nutrition
Calories:
894
kcal
Carbohydrates:
78
g
Protein:
31
g
Fat:
50
g
Saturated Fat:
19
g
Polyunsaturated Fat:
9
g
Monounsaturated Fat:
18
g
Trans Fat:
0.3
g
Cholesterol:
118
mg
Sodium:
2072
mg
Potassium:
532
mg
Fiber:
2
g
Sugar:
2
g
Vitamin A:
275
IU
Vitamin C:
0.3
mg
Calcium:
65
mg
Iron:
4
mg
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