Saudi Rice With Lamb And Potato Recipes

Steps:

• Heat oil in sauce pan (reserve 3 tablespoon of oil) and fry the potato cubes until the potatoes become golden in color and tender. Set aside.
• Heat the left 3 tablespoons in a large pot. Fry onions for 3-4 minutes or until golden in color then add garlic and stir for another minute.
• Add minced lamb and fry for 5 minutes or until it becomes brown in color. Add dried limes, spices, MAGGI Mutton Stock (Authentic Taste) cubes and tomato paste, stir for 1 minute then add the water and bring to boil.
• Add the rice and the fried potatoes, bring to boil with occasional stirring, cover and simmer on low heat for 20-25 minutes or until rice is cooked.

Steps:

• If using dried chickpeas: Put soaked chickpeas in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, for 45 minutes to an hour, until tender. Top up with water as necessary to keep chickpeas covered. (If using pre-cooked or canned chickpeas, skip this step.)
• Season lamb pieces generously with salt and pepper. In a large heavy skillet or Dutch oven with a lid, heat oil over medium-high heat. Working in batches over high heat, brown the lamb pieces on both sides, removing them to a plate as they are cooked. (Don't crowd the pan or they won't brown nicely.)
• When all the lamb is browned and the pot is empty, reduce heat to medium high. Add onions, season with salt and pepper and cook, stirring occasionally, until softened and lightly browned, 6 to 8 minutes. Add raisins, pomegranate molasses (if using), cumin, coriander, allspice, mace, and cinnamon and stir to coat. Return lamb to the pot, along with any juices.
• Heat oven to 350 degrees.
• If using canned chickpeas, drain well. If using cooked chickpeas, drain and reserve the cooking liquid. Add drained chickpeas and rice to onion mixture and stir together. Turn heat to high and add 2 cups chickpea cooking liquid (or 2 cups water or broth, if using canned chickpeas). Bring to a boil, then reduce to a simmer. Cover tightly. Bake about 1 hour, until lamb is tender when probed with a fork and rice is cooked through. Let rest for at least 10 minutes before serving, or up to 30 minutes.
• Meanwhile, in a small skillet, melt butter over medium heat until it foams. Add walnuts and cook, stirring, until lightly browned, about 2 minutes. Salt lightly and set aside. Fluff the lamb and rice gently, lifting up from the bottom. Serve directly from pot or transfer to a serving platter. Sprinkle with walnuts, pomegranate seeds, mint and crushed red pepper. Pass a bowl of yogurt at the table.

Steps:

• Brown lightly lamb meat in butter.
• Add salt and spices and stir for 2 minutes.
• Add two cups rice, stir and add the 3½ boiling Chicken Broth and mix well.
• Bring to Boil.
• Cover and simmer for 20-25 minutes or until rice is tender and water is absorbed.
• Let cool for ½ hour and put in large serving dish and ready to serve.
• You can serve with natural plain yogurt if desired.
• (optional).
• in the meantime rice is cooling saute ½ cup pine nuts (pignoli nuts)in 3-4 tbs. olive oil or vegetable oil until light brown.
• Decorate rice and meat dish with the sauted pine nuts and serve.