Recipe#27401

Title: Tajen Al Lahm

rec.food.recipes archive

Tajen Al Lahm
 
3 lbs. fillet lamb meat, cut in 3 inch cubes
2 medium chopped onions
3 tablespoons vegetable oil
1 cup rice
salt, pepper and cinnamon to taste
1/4 cup blanched almonds, toasted or fried till brown with butter
1/4 cup pine nuts, toasted or fried till brown with butter
 
With 2 tablespoons vegetable oil, fry the meat and onions till
brown. Add salt, pepper and cinnamon to taste. Add water to cover.
Cover the pan and let cook on medium high heat for one hour, till
meat is done. You can cut the time in half by putting it in the
pressure cooker.
Drain the meat. Reserve the liquid. Add boiling water to make one
cup. Let the liquid boil. Add salt to taste. Add the rice. Let it
boil. Cover the pan and reduce the heat to low. Put a very thin
layer of tin under the pan and keep the rice cooking for 30 minutes,
without opening.
Uncover. Stir all the sides.
Put the rice in a serving dish. Decorate with lamb meat and nuts.
Serve with yogurt.