Savoury Arabic Lamb and Rice
Feeling adventurous? Try this Arabic lamb and rice for a change! This is packed with bursting flavours you'll love.
Ingredients
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: 894kcalCarbohydrates: 78gProtein: 31gFat: 50gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 118mgSodium: 2072mgPotassium: 532mgFiber: 2gSugar: 2gVitamin A: 275IUVitamin C: 0.3mgCalcium: 65mgIron: 4mg
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