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Middle Eastern Lamb And Rice With Apricots

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Ingredients

Adjust Servings:
6 tablespoons butter
1 1/2 cups long-grain rice
2 1/2 cups water
1 teaspoon salt
1 1/2 lbs boneless lamb, cut into 1 1/2 inch cubes
2 garlic cloves, minced
salt, to taste
fresh ground black pepper, to taste
1/4 teaspoon ground nutmeg
1 teaspoon ground cumin
water, to cover, for simmering
1 cup dried apricot, cut into halves
2 tablespoons currants

Nutritional information

637.4
Calories
328 g
Calories From Fat
36.5 g
Total Fat
18.1 g
Saturated Fat
112.2 mg
Cholesterol
542.6 mg
Sodium
53.3 g
Carbs
2.5 g
Dietary Fiber
13.7 g
Sugars
23.6 g
Protein
299g
Serving Size

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Middle Eastern Lamb And Rice With Apricots

Features:
    Cuisine:

    An "Americanized" method of cooking this typical middle eastern dish. From Maria Luisa Scott and Jack Denton Scott's "Rice : More than 250 Unexpected Ways to Cook the Perfect Food". Posted for ZWT3

    • 115 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Middle Eastern Lamb and Rice With Apricots, An Americanized method of cooking this typical middle eastern dish From Maria Luisa Scott and Jack Denton Scott’s Rice : More than 250 Unexpected Ways to Cook the Perfect Food Posted for ZWT3, An Americanized method of cooking this typical middle eastern dish From Maria Luisa Scott and Jack Denton Scott’s Rice : More than 250 Unexpected Ways to Cook the Perfect Food Posted for ZWT3


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    Steps

    1
    Done

    Melt 2 Tablespoons Butter in a Medium Saucepan Over Medium Heat.

    2
    Done

    Stir in the Rice and Cook For 2 Minutes.

    3
    Done

    Add the Water and the Teaspoon of Salt.

    4
    Done

    Bring to a Boil, Lower the Heat, Stir With a Fork, Cover and Simmer For 15 Minutes or Until the Rice Is Tender, but Still Somewhat Al Dente and Most of the Liquid Has Been Absorbed.

    5
    Done

    in a Large Frying Pan, Over Medium Heat, Melt the Remaining Butter and Brown the Lamb Evenly. Add More Butter If Needed.

    6
    Done

    Add the Garlic and Season With Salt, Pepper, Nutmeg, and Cumin; Cook For 5 Minutes.

    7
    Done

    Barely Cover With Water and Simmer, Covered For 20 Minutes.

    8
    Done

    Add the Apricots and Currants and Cook, Covered For 20 Minutes, or Until Lamb Is Just Tender.

    9
    Done

    Taste For Seasoning, Adding Salt and Pepper, If Needed.

    10
    Done

    Meanwhile, Preheat the Oven to 350f.

    11
    Done

    in a Casserole, Arrange Alternating Layers of Rice, With Any of the Liquid It Was Cooked in, With Layers of the Lamb and the Liquid It Was Cooked in, Ending With a Layer of Rice.

    12
    Done

    Cover and Bake For 15 Minutes.

    13
    Done

    Serve from the Casserole.

    Avatar Of Mason Patel

    Mason Patel

    Curry king known for his rich and aromatic Indian dishes.

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