Ingredients
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1 1/2 lbs finely chopped lean lamb or 1 1/2 lbs ground lamb
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2 cups long grain rice (Basmati is excellent)
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3 tablespoons butter
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3 1/2 cups boiling chicken broth or 3 1/2 cups boiling water
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2 teaspoons salt
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1/2 teaspoon black pepper
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1/2 allspice
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1/2 teaspoon nutmeg
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1/4 teaspoon cinnamon
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1/4 teaspoon saffron (for color with chicken broth)
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1/2 cup pine nuts (pignoli nuts)
Instructions
- Brown lightly lamb meat in butter.
- Add salt and spices and stir for 2 minutes.
- Add two cups rice, stir and add the 3½ boiling Chicken Broth and mix well.
- Bring to Boil.
- Cover and simmer for 20-25 minutes or until rice is tender and water is absorbed.
- Let cool for ½ hour and put in large serving dish and ready to serve.
- You can serve with natural plain yogurt if desired.
- (optional).
- in the meantime rice is cooling saute ½ cup pine nuts (pignoli nuts)in 3-4 tbs. olive oil or vegetable oil until light brown.
- Decorate rice and meat dish with the sauted pine nuts and serve.