Ouzeh Lamb n' Rice Recipe

The traditional Lebanese Ouzeh is a very popular festive dish that reigns on the meal table and buffets of major events.

Servings 6-8 persons |  Prep Time  30 minutes | Cook Time 1h 35 minutes

Ingredients

750 gr Lamb shoulder cut in big shunks
400 gr Minced Beef lean
2 Onions (medium) sliced
40 gr butter unsalted
1 stick Cinnamon
2 grains Cardamom
1 cube meat stock
2 Bay leaves
100 gr Almonds bleached, and golden fried
100 gr pine nuts golden fried
100 gr pista
3 cups Long rice
Corn oil
Salt & Pepper  

Instructions

1. Season the Lamb chunks with salt and pepper. Add half the butter (20 g butter) in a stew-pan, and cook in the lamb chunks on medium heat until their color changes.
2. Add the sliced onions and cook for another 10 min.
3. Add bay leaves, cinnamon, cardamom and the cube of meat stock. Cover with water, and bring to a boil on high heat.
4. Cover the pan, lower the heat to medium, and leave it to cook (about 45 minutes) Set the meat aside. Strain the liquid, and reserve it to cook the rice.
5. In a separate pan, melt the remaining butter (20g) with one tbsp of oil, and fry in the minced meat, seasoning with salt and pepper. Once cooked reserve meat.
6. Cook together in 6 cups of the broth: the rice and the minced meat for 20 min.

Serving

1. Pour the rice and meat over a serving plate. Cover with the chunks of Lamb, and sprinkle on the almonds, pine nuts and pistachio.
2. Serve at once.

Suggestions

1. Excellent with a rich Fattouch salad. It is also delicious with Laban (plain yogurt) on the side.