| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Lebanese |
Lebanese, Lamb |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Pine nuts |
| 2 |
tb |
Butter |
| 1/2 |
lb |
Lamb shoulder; ground |
| 1 |
md |
Onion; finely chopped |
| 1/8 |
ts |
Cinnamon |
| 1/8 |
ts |
Allspice |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
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, 1998
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