Cardamom Lamb (or Beef) with Rice

Name: Cardamom Lamb (or Beef) with Rice (Lahm ma Riz Boukari (lah-him ma riz bou khar-rhee))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: 2 pounds lean lamb, from the leg, cut into 1½ × 1½-inch pieces; Follow the recipe for Cardomom Chicken with Rice.; 10 cups boiling water; ¾ cup peeled and diced tomato (½ inch); ⅔ cup tomato paste; ¼ teaspoon ground cloves; ¼ cup extra-virgin olive oil; or: 2 pounds beef (top round/London broil); 1½ teaspoons ground cardamom; 1½ 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; 1¼ teaspoons ground allspice; ¾ teaspoon ground cinnamon; 1 tablespoon ground cumin; ⅛ teaspoon ground nutmeg; ¼ cup freshly squeezed lemon juice

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

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</

Asia
Lebanon
Main course
Mediterranean
Spicy
Gluten-free

Method

Prepare Ahead

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