Ouzé - Rice and lamb
Ouzé - Rice and lamb

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, ouzé - rice and lamb. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Ouzé - Rice and lamb is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Ouzé - Rice and lamb is something that I’ve loved my whole life.

To marinate the lamb, brush the lamb with ghee, rub with salt and black pepper inside and out. Dust liberally with cinnamon and the diced, salted garlic. Jollof rice, also called Benachin, meaning "one pot" in the Wolof language, is a popular dish in many parts of West Africa. It is thought to have originated amongst There are many variations of Jollof rice.

To begin with this particular recipe, we must prepare a few components. You can have ouzé - rice and lamb using 23 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Ouzé - Rice and lamb:
  1. Take 1 kg lamb, cut into large pieces
  2. Get 600 g ground beef
  3. Prepare 3 cups Italian rice
  4. Get 1 onion, peeled
  5. Make ready 6 tablespoons vegetable oil
  6. Prepare 5 cardamom pods
  7. Prepare 2 cinnamon sticks
  8. Get 2 bay leaves
  9. Get 1/2 teaspoon white pepper
  10. Get 1/4 teaspoon cinnamon
  11. Get 1 teaspoon salt
  12. Take 1 pinch of black pepper
  13. Prepare For the sauce:
  14. Take 2 tablespoons flour
  15. Prepare 100 g butter
  16. Get 2 beef broth cubes
  17. Take 1 tablespoon cinnamon
  18. Get 1/2 tablespoon black pepper
  19. Take 1/2 teaspoon salt
  20. Get For garnishing:
  21. Take 150 g raw pine nuts, fried
  22. Get 150 g almonds, fried
  23. Take 150 g cashew nuts, fried

This fragrant Lebanese Lamb Rice dish gets served over a bed of tangy plain yogurt: a combination of flavors that will no doubt please your palate. I can't tell for sure whether this Lebanese Lamb Rice could be considered to be true, authentic Lebanese cuisine. My guess is, it's probably not even close. This traditional Georgian soup recipe for Kharcho is typically made with lamb, rice and a sour plum fruit roll known as tklapi.

Instructions to make Ouzé - Rice and lamb:
  1. In a cooking pot, heat 2 tablespoons of vegetable oil in a cooking pot. Fry in the meat cubes for 5 min.
  2. Add 4 cups water and the peeled onion, cardamom, cinnamon sticks, bay leaves and some salt and pepper.
  3. Close the cooking pot and leave on medium heat until the meat is well cooked.
  4. Turn off the heat, remove the meat pieces and keep them warm until serving. Strain the meat broth and reserve the broth.
  5. In a deep pan, fry the minced meat in the rest of the vegetable oil and keep on cooking until meat starts changing colors.
  6. Add the rice, some cinnamon, black pepper and salt. Toss and fry for 2 min, then add 3 cups of water and the meat broth. Cover and let it simmer for 25 min or until rice is well cooked.
  7. To prepare the sauce, melt the butter in a sauce pan. Add the flour gradually, while stirring. Then add in the beef broth cubes, cinnamon, black pepper and some salt to taste.
  8. Add 2 cups of water and keep the sauce over low heat until it boils and thickens.
  9. For serving, put the rice in a big serving dish, top with the lamb pieces cut in slices and garnish with the fried pine nuts, almonds and cashew nuts.
  10. Pour the sauce in a deep bowl and serve it beside the lamb and rice.

My guess is, it's probably not even close. This traditional Georgian soup recipe for Kharcho is typically made with lamb, rice and a sour plum fruit roll known as tklapi. Add cooled onion mixture and mix until combined. Drain lamb and pat dry, reserving marinade. Serve lamb, using a slotted spoon, over rice with yogurt sauce, tomato, lettuce and harissa.

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