Recipe#12128

Title: Lebanese Lamb

Newsgroups: rec.food.recipes 
 From: v313mdm8@ubvmsd.cc.buffalo.edu (ROCHELLE NEWMAN) 
 Subject: Hushweh (Lebanese lamb dish) 
 Message-ID: CAC6D8.7K3@acsu.buffalo.edu 
 Organization: University at Buffalo 
 Date: Sun, 18 Jul 1993 01:22:00 GMT 

This recipe comes from my fiance's Lebanese grandmother, so the measurements 
 may not be completely exact....
 1 leg of lamb, ground course with fat and bone removed (about 4 1/2 pounds?  
         Can also use good lamb shoulder.)
 1 stick margarine, melted (add more if needed)
 Saute the lamb meat with butter for 10 minutes
 Boil 1 chicken breast or chicken neck or 2 wings to make broth for meat -- use
         enough water to cover chicken -- about 3 cups?  Can also use canned
         chicken broth.... we have and haven't had a problem -- but don't tell 
         Sitto!!  Set broth aside...
 Add 1/4 cup snobar (pine nuts) to lamb and let simmer
 Add 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp cinnammon, 1/4 tsp allspice (all 
         spices can be altered slightly to taste, but be very careful not to use
         too much cinn. & allspice)
 Let simmer for 20 minutes;  keep stirring.
 Add 1/2 cup washed rice (we use long grain white, but I doubt it matters)
 Mix with meat for 10 minutes (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 occaisonally.
 -Rochelle Newman