Lamb Over Rice Food

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GREEK-STYLE LAMB WITH RICE



Greek-Style Lamb With Rice image

This simple recipe, made with ground lamb, borrows some of the flavors from Greek specialties, but takes only a few minutes to put together and serve for a speedy supper. Serve with a Greek style salad for a complete meal. This also freezes well.

Provided by Miss Annie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs ground lamb
1/4 cup finely chopped onion
1 teaspoon chopped garlic
1 (10 3/4 ounce) can tomato puree
1 cup water
1/8 teaspoon cinnamon
1/4 teaspoon oregano
black pepper
5 cups cooked white 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



Halal Cart Lamb image

You can find halal carts all over New York City. Originally run by Egyptian immigrants (but now by many others as well), halal carts offer a delicious combination of rice, halal meat (which has been slaughtered in accordance with Islamic laws) and salad in a bowl, topped with a delicious white sauce and some hot sauce if requested. While many go for the chicken, I almost always order the lamb. Small pieces of boneless lamb shoulder are marinated in a combination of garlic, cilantro, spices and lemon for tenderness and great flavor. If you are making it at home, I strongly suggest marinating the lamb for 8 hours for maximum impact, but a shorter time will also impart plenty of flavor. Cooking the meat in a cast-iron skillet gives every piece nice caramelization.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup fresh cilantro leaves and tender stems, chopped
1/3 cup fresh lemon juice (about 2 lemons)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sumac
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
4 cloves garlic, minced
2 pounds halal boneless lamb shoulder, cut into 1/2-inch pieces
Kosher salt
Yellow rice, white sauce, lettuce, tomatoes and pita, for serving

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



Spiced lamb pilaf image

Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 17

2 tbsp vegetable oil
1 large onion , finely chopped
3 garlic cloves , finely chopped
4 cloves
8 cardamom pods , crushed
2 tsp turmeric
1 large cinnamon stick
2 lamb stock cubes
450g basmati rice
500g lamb leftovers, shredded
100g raisins
5 spring onions , finely sliced
3 tomatoes , deseeded and roughly chopped
small bunch parsley , roughly chopped, plus a few leaves picked, to serve
small bunch coriander , roughly chopped, plus a few leaves picked, to serve
50g flaked almonds , toasted
200ml natural yogurt , to serve

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.

Nutrition Facts : Calories 992 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium

LEBANESE LAMB AND RICE



Lebanese Lamb and Rice image

I got this recipe from a Jordanian friend of mine. The rice mixture(without the lamb and after it has been cooked) can also be stuffed into baking hens before baking. It's delicious served with Pita bread, hummus and Mediteranian olives.

Provided by L. Duch

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 yellow onion, chopped
2 tablespoons butter
1 cup rice
2 cups water
1/8 cup pine nuts
1/2 teaspoon cinnamon
1/2 teaspoon allspice
salt
1 lb ground lamb

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



Leftover Lamb & Rice Casserole image

I like to cook boneless leg of lamb, but with just two of us there are always leftovers. This satisfying casserole is easy to put together and tastes great. I use canned gravy for this dish.

Provided by Jean R

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 medium onions, cut in thin slices
3 tablespoons butter
1 1/2 cups cooked lamb, cubed
8 ounces beef gravy
1 garlic clove, minced
2 cups cooked rice
1/4 cup fresh parsley
salt and pepper

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



Lamb Korma Over Rice image

In the 16th century the Turkish Mongois settled in the northern plains of India, bringing with them their Moghul cuisine. It is famous for splendid yogurt and cream sauces, the delicate use of highly fragrant spices, and distinctive cooking methods for meat dishes. Korma is the cooking method of braising the meat. Lamb is hard to come by here, so I've subbed pork successfully. Serve with hot cooked rice and Recipe #482649 482649.

Provided by breezermom

Categories     Lamb/Sheep

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 18

2 cups onions, chopped
2 garlic cloves, minced
1 teaspoon gingerroot, grated
1/4 cup usli ghee or 1/4 cup cooking oil
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground mace
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground turmeric
3/4 teaspoon paprika
1/2 teaspoon ground red pepper
1 1/2 lbs boneless lamb, cut into 3/4 inch pieces (I have subbed pork tenderloin)
1/4 cup water
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon all-purpose flour
2 tablespoons cilantro, snipped

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.

Nutrition Facts : Calories 461.9, Fat 37.9, SaturatedFat 18.8, Cholesterol 116.5, Sodium 385.4, Carbohydrate 8.8, Fiber 1.4, Sugar 4, Protein 21.2

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