Lamb Over Rice Food

GREEK-STYLE LAMB WITH RICE

Steps:

• In a large, nonstick skillet, brown the ground lamb with onion and garlic.
• When lamb is no longer pink, tip pan and with spoon remove any accumulated fat.
• Stir in tomato puree, water, cinnamon and oregano.
• Sprinkle with pepper; bring just to a boil, then reduce heat and simmer about 10-15 minutes.
• Add more water if it seems too thick.
• To serve, mound rice on serving plates and top with lamb mixture.
• To freeze: Combine lamb and rice and put into freezer container.

HALAL CART LAMB

Steps:

• Put the cilantro, lemon juice, olive oil, cumin, coriander, sumac, allspice, cinnamon, cardamom, turmeric and garlic in a large bowl and stir well. Add the lamb and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 1 hour and up to 8 hours.
• Heat a large cast-iron skillet over medium heat. Add half of the lamb and spread it into one layer, making sure not to overcrowd the skillet. Cook, stirring occasionally, until the lamb is fully cooked, brown and caramelized on all sides, about 15 minutes. Toss the lamb with 1/2 teaspoon salt and transfer to a plate. Repeat with the remaining lamb. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.

SPICED LAMB PILAF

Steps:

• Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
• Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
• Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

LEBANESE LAMB AND RICE

Steps:

• Brown lamb in a bit of butter and set aside.
• Saute' onion in rest of butter, until tender.
• Add the rice, then saute' until rice is barely golden brown.
• Add the water, pinenuts, cinnamon, allspice, cooked lamb and salt.
• Bring to boil, cover and reduce heat to low, cook 30 minutes or until rice is done.
• NOTE: This can be used with lamb that is cut up in bite size pieces also.
• If there is a bone in the lamb, you can add more flavor to the dish by browning the bone and letting it cook with the rice, then remove the bone when serving the dish (but of course you know that).

LEFTOVER LAMB & RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a medium frying pan saute the onion in butter until soft and lightly browned.
• In a medium sized casserole combine the sauteed onions with the remaining ingredients, add salt and pepper to taste.
• Bake covered for 45 minutes.

LAMB KORMA OVER RICE

Steps:

• In a large skillet cook chopped onion, garlic, and gingerroot in hot Usli Ghee or cooking oil till the onion is tender but not brown.
• Combine 1 tsp garam masala, cumin, mace, salt, cinnamon, turmeric,paprika, and red pepper; stir into the onion mixture. Remove from the pan.
• Brown the meat, half at a time, in hot Usli Ghee or oil. Add more Usli Ghee or oil to the skillet, if necessary. Drain off the excess fat. Return the meat and onion mixture to the pan. Add 1/4 cup water. Cover and simmer about 1 1/4 hours or until the meat is tender, stirring frequently to keep the mixture from sticking. If the mixture gets too thick while cooking, add 1 more tablespoon of water.
• Stir together the yogurt, sour cream, and flour; stir the mixture into the skillet and heat through, but do not boil.
• To serve, transfer the meat mixture to a heated serving dish and sprinkle cilantro on top. Serve with hot cooked rice and sweet tomato chutney.