| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | c | Good rice, Basmatti or |
| Yasminecleaned washed | ||
| and | ||
| soaked and drained in a | ||
| colander | ||
| 3 | Shredded onions | |
| 5 | Peeled and cut like "thin | |
| matches" carrots | ||
| 1 | kg | Lamb meat, cut in small cubes |
| #3 cm | ||
| 2 | t | Cumin seeds |
| 1 | c | Cooked chickpeas |
| 1/3 | c | Dark raisins |
| Salt, fresh ground pepper | ||
| 1/2 | c | Oil or melted lamb fat |
| minutes. |
INSTRUCTIONS
source:The melting pot by Israel Aharoni In a big pot fry the meat, turning occasional, add the onions and continue frying another 5 minutes. Add 1/4 cup water, sell with the lid, and cook over low fire about 1/2 an hour. Place half of the rice in a pot, add the meat with all the juice. salt and pepper, then the carrot strips, continue with the chickpeas, followed by raisins, spread the cumin seeds and finely the rice. 3.Cover with water and bring to boil.Then cover and continue cooking for 4. On the serving plate , arrange all ingredients on the rice. 5. When pomegranate is available, you can use a few grains to decorate the plate. Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@netvision.net.il> on Sep 14, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1743
Calories From Fat: 506
Total Fat: 56.4g
Cholesterol: 380mg
Sodium: 1170.4mg
Potassium: 3631.6mg
Carbohydrates: 136.2g
Fiber: 20.1g
Sugar: 48.9g
Protein: 170.9g