Lamb Over Rice Recipes

HALAL CART LAMB

Steps:

• Put the cilantro, lemon juice, olive oil, cumin, coriander, sumac, allspice, cinnamon, cardamom, turmeric and garlic in a large bowl and stir well. Add the lamb and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 1 hour and up to 8 hours.
• Heat a large cast-iron skillet over medium heat. Add half of the lamb and spread it into one layer, making sure not to overcrowd the skillet. Cook, stirring occasionally, until the lamb is fully cooked, brown and caramelized on all sides, about 15 minutes. Toss the lamb with 1/2 teaspoon salt and transfer to a plate. Repeat with the remaining lamb. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.

GREEK-STYLE LAMB WITH RICE

Steps:

• In a large, nonstick skillet, brown the ground lamb with onion and garlic.
• When lamb is no longer pink, tip pan and with spoon remove any accumulated fat.
• Stir in tomato puree, water, cinnamon and oregano.
• Sprinkle with pepper; bring just to a boil, then reduce heat and simmer about 10-15 minutes.
• Add more water if it seems too thick.
• To serve, mound rice on serving plates and top with lamb mixture.
• To freeze: Combine lamb and rice and put into freezer container.

LEBANESE LAMB AND RICE

Steps:

• Brown lamb in a bit of butter and set aside.
• Saute' onion in rest of butter, until tender.
• Add the rice, then saute' until rice is barely golden brown.
• Add the water, pinenuts, cinnamon, allspice, cooked lamb and salt.
• Bring to boil, cover and reduce heat to low, cook 30 minutes or until rice is done.
• NOTE: This can be used with lamb that is cut up in bite size pieces also.
• If there is a bone in the lamb, you can add more flavor to the dish by browning the bone and letting it cook with the rice, then remove the bone when serving the dish (but of course you know that).