Prep 0 mins
Cook 1 hr
From Traditional Arabic cooking - miriam al hashimi to try
- 1 kg lamb, jointed
- 2 large onions, chopped
- 4 tomatoes, peeled and chopped
- 2 tablespoons parsley, chopped
- 1 tablespoon baharat
- 1⁄2 teaspoon ground lime (loomi)
- 1⁄2 teaspoon turmeric
- 2 cups rice
- 2 1⁄2 cups water or 2 1⁄2 cups stock
- Saute lamb and onions in oil.
- add spices and rest except for rice.
- simmer covered 30 mins.
- add rice and cover simmer 20 mins.
- serve salad, bread, pickles.
Very nice, very similar to the tomato and lamb rice that my in laws make. I added some tomato paste along with the tomatoes to make the tomato flavor stronger. To get the rice really nice, I first brought the rice and mixture to a boil on high heat, then turned it on low heat and simmered for the 20 minutes, then I took the pot off the heat and put tea towel under the cover and left it for 30 minutes.
This is good, DH, DD and I enjoyed this with a couple changes. I used bone in but it had a lot of fat so I cut as much off as possible first. Then I simmered it in water just to cover with a whole black loomi for 1 1/2 hours to make it tender skimming as required at the beginning. After I sauted the onions with the lamb pieces placed on top. I did not use the ground loomi. After the onions were soft and I had added the spices I returned the mixture to the stock I had made from simmering the meat at the beginning and simmered another 20 minutes throwing in a hand full of black raisins. I then strained the stock and reserved all the rest on the side. I rinsed the rice, for which I used white Basmati and used enough stock that would cook the rice, sea salt to taste and spread the rest of the lamb mixture over top cooking on the burner until half done and then into a greased pan in a low oven until done. I find that way it cooks more evenly. I served it with Recipe #387327 which I highly recommend, fresh lemon slices and a fresh salad. I will probably make this again the same way.