| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Lebanese | Lamb, Lebanese | 1 | Servings |
INGREDIENTS
| 1/4 | c | Pine nuts |
| 2 | T | Butter |
| 1/2 | lb | Lamb shoulder, ground |
| 1 | Onion, finely chopped | |
| 1/8 | t | Cinnamon |
| 1/8 | t | Allspice |
| Salt and pepper, to taste |
INSTRUCTIONS
1998 Brown pine nuts in butter until golden. Then add meat and saute for 10-12 minutes. Add chopped onions and spices and cook until onions are limp. Remove from fire. Recipe by: Lebanese Cuisine, Madelain Farah Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Mar 14,
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