Food For Belly Dancers: Lebanese Lamb & Rice Recipe
A favorite Lebanese comfort food (and a jiffy all-in-one meal for busy families) is this tasty, nutritious lamb-rice dish. While it’s cooking fragrant aromas add a pleasant atmosphere to your home. Leftovers are easily reheated—just be sure to add 1-2 tablespoons of cold water before warming in a stove pot or microwave oven to enable steam cooking to proceed without drying out the rice.
Prep time: 10 minutes
Cooking time: 25 minutes
- 1 lb. lean ground lamb or 1-inch cubes of meat
- 2 tbsp. olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 cup basmati rice, washed
- 2 cups water
- 1 cup green peas, frozen
- ¼ tsp each of: cinnamon, cumin, coriander and nutmeg
- 1 tsp sea salt
- Heat the oil on medium-high.
- Add onion and cook till transparent.
- Add garlic and fry 2-3 minutes till lightly golden.
- Add lamb and cook on medium-high for 3 minutes.
- Add rice and lightly cook 2 minutes.
- Add remaining ingredients and mix well.
- Cover with a tight-fitting lid.
- Bring to a rolling boil; then lower heat to simmer.
- Continue cooking on lowest heat for 20-25 minutes till rice is tender.
Serve with golden raisins, cashews (or any combination of nuts—almonds, pistachios, pine nuts, etc.) and lots of fresh parsley for an authentic Lebanese lamb pilaf. An exotic potluck dish to delight your host and other guests.