Cardamom Lamb (or Beef) with Rice

Lahm ma Riz Boukari (lah-him ma riz bou khar-rhee)

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

Ingredients

For the Lamb (or Beef)

  • ¼ cup extra-virgin olive oil
  • 2 pounds lean lamb, from the leg, cut into 1½ × 1½-inch pieces
  • or: 2 pounds beef (top round/London broil)
  • ¼ cup freshly squeezed lemon juice
  • cups diced yellow onion (¼ inch)
  • ½ cup peeled and shredded carrot (use the large holes of a grater)
  • 1 tablespoon salt
  • ½ teaspoon coarsely ground black pepper
  • teaspoons ground allspice
  • ¾ teaspoon ground cinnamon
  • 1 tablespoon ground cumin
  • teaspoons ground cardamom
  • ¼ teaspoon ground cloves
  • teaspoon ground nutmeg
  • 10 cups boiling water
  • cup tomato paste
  • ¾ cup peeled and diced tomato (½ inch)

    Method

    Prepare Ahead

    You can prepare this dish up to 2 days in advance. Refrigerate until needed. Serve as directed.