Lamb (or Beef) and Spiced Rice with Toasted Nuts

Lahm ma Riz Haswi (lah-him ma riz hush-wee)

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)

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds lean lamb (from the leg), cut into 1½ × 1½-inch pieces
  • or: beef (top round/London broil)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups diced yellow onion (½ inch)
  • 1 tablespoon salt
  • ½ teaspoon coarsely ground black pepper
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • teaspoon ground cloves
  • 1/16 teaspoon ground nutmeg
  • 12 cups boiling water

    Method

    Prepare Ahead

    You can prepare this dish up to 2 days in advance. Refrigerate the lamb (or beef) and rice separately. Serve as directed.