How to Make Egyptian Lamb and Rice

This recipe is perfect for anyone who likes an ethnic and fragrant dish. All the ingredients are natural and healthy and should be available at any supermarket (however I get my lamb at a middle eastern market). The steps may sound complicated, but they really are simple. You can use ground lamb or ground beef depending on your preferences. Set aside about an hour to make this fantastic dish.

Total Time: 1 Hour

Level: Intermediate

Serves 4

Gather the following ingredients:

• 1 lb ground lamb or beef
• 1 large or 2 medium white onions
• 1 1/2 cups uncooked rice (basmati rice is ideal)
• 1 cup almonds
• 1 cup golden raisins
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• Salt and black pepper to taste
• 6 Tbsp butter
• 2 chicken bouillon cubes

Make sure that you have the following utensils:

• Two large frying pans
• Wooden spoons
• Measuring utensils
• Bowls
• Cutting boards

1. Peel and cut the onion into small pieces

2. Preserve the juice that comes out from the onion while cutting

3. Transfer cut onion to a bowl and fill with just enough water that the onion is covered

4. Now measure 3 cups and 3 Tbsp of the onion water mixture

5. Pour onion and water mixture into a large skillet

6. Heat the skillet to medium heat

7. Add two of the bouillon cubes to the skillet

Note: You can let this mixture heat up while you begin the other steps

1. Using your other large skillet heat it to medium-high heat

2. Put 2 Tbsp of butter into the pan

3. When butter has melted add 2 cups of uncooked rice

4. Stir continuously until the rice becomes a light brown color

5. Once the rice is toasted transfer it to your other pan with the onion and water mixture which will be heated by now

6. Stir the rice in

7. Now cover and cook on low heat for approximately 20 minutes

Note: Certain types of rice take less time so check rice often

While the rice is cooking

1. Chop the almonds

2. Add chopped almonds to the hot skillet which was originally used for toasting the rice

3. Mix in 2 Tbsp of butter for the almonds

4. Brown the almonds on medium heat until they smell toasted

5. Then transfer the almonds to a bowl to cool

Using the same pan that you just used for the almonds

1. Add another 2 Tbsp of butter and keep the skillet on medium heat

2. Add the raisins to the butter and stir continuously until the raisins have absorbed the butter and appear to be plump (see above figure)

3. Transfer fried raisins to the same bowl where the almonds are cooling

Using the pan that you just fried the raisins and almonds in

1. Add the lamb

2. Use a wooden spoon to break up the ground lamb into small pieces

3. Cook until all the pink from the meat is gone. It is best to cook it on medium heat

• WARNING: Make sure that meat is fully cooked to avoid getting sick

4. After the meat is cooked you can drain the fat or keep it. I prefer to keep it because it enhances the flavor of the dish

5. Once the lamb is browned, you can add the spices and salt and pepper to taste

6. Then continue to brown for a couple minutes

1. Once the rice mixture is fully cooked you can mix it with the meat mixture in a large bowl.

This dish is best served hot (although I like it cold too) and will last up to a week in the refrigerator.