RECIPES

SAUDI LAMB WITH RICE

2-1/2 lbs. lean lamb meat, cubed
2 onions, chopped
oil for frying
2 cups rice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 cup almonds, toasted
1/4 cup pine nuts, toasted

Brown lamb and onions over medium heat in vegetable oil, in
a large skillet. Season with salt, pepper, cinnamon and
cardamom. Adjust seasoning to taste.  Add enough hot water
to cover the lamb.  Cover pan and simmer until lamb is tender.

Drain the lamb, reserving the liquid in a measuring cup. Add
enough water to the liquid to measure three cups.  Pour liquid
into saucepan and bring to a boil.  Add the rice.  Cover pan
and reduce heat to low.  Let rice simmer for 30 minutes,
while lamb and onions are kept warm in the oven.

Mound rice on a serving platter. Top with lamb and onions,
and garnish with toasted almonds and pine nuts.

Christina Al-Sudairy


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