Recipe Archives->Lamb->Lebanese Lamb

Hushweh

1 leg of lamb, ground course with fat and bone removed (about 4 1/2 pounds)
1 stick margarine, melted (add more if needed)
1/4 cup snobar (pine nuts)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cinnammon
1/4 tsp allspice 
1/2 cup washed rice
3 cups chicken broth

Saute the lamb meat with butter for 10 minutes

Add snobar to lamb and let simmer.  Add salt, pepper, cinnammon,
and allspice.

Let simmer for 20 minutes; keep stirring.  Add rice.  Mix with meat
for 10 minutes and continue to let it simmer.  Now add 1 3/4 cup
broth; reserve remaining broth in case you need more.  Keep checking
until rice is cooked.  Stir occasionally.

Printable version: lebanese-lamb.txt.