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Ingredients
- 2 lb Lamb steak, cubed (meat from leg
- 1 lb Green beans, cut in 1/4" slices
- 1 x Green pepper, short slices
- 2 med Onion, cut in half then sl
- 2 x Lemons, juiced
- 1/8 tsp Saffron, grind with a little
- 2 lrg Carrots, shredded
- 1 tsp Salt
- 1 can Tomato paste
- 5 tsp Butter, melted Basmati rice preferred
Directions
- Saute/fry onion in oil; add in meat and cook until browned. Add in green beans and peppers. Cook until crisp-tender; add in salt and tomato paste, then sufficient water to cover everything. Let simmer 1 hour - or possibly until meat is very tender.
- (Do not let it dry out - you want it saucy). Add in lemon juice.Meanwhile, soak 5 c. rice in water to cover with 3 tbsp. salt (you want the water to taste salty). Pour rice water into pan and add in a little more water. Boil water, then dump in rice. Cook until rice is almost done (basmati will float on top and look longer and more even). Drain rice in colander.
- Also, while rice and meat are cooking, saute/fry carrots in butter/oil (you want them tender and sweet, so do not add in salt).
- Put a little oil/butter in large non-stick pan. Follow layers: 1) Rice, 2)
- meat/veg, 3) rice... in thin layers. Then pour saffron/sugar which has been mixed with a little warm water over top. Cover tightly. Steam till done (15 - 30 minutes on low). [you can pour a little butter/water mix over top if rice dries out before it is done].
- Serve on platter with crisp rice from bottom of pan over top, then carrots.
- Pour melted butter on top. Serve with salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1138g | |
| Calories 1063 | |
| Calories from Fat 211 | 20% |
| Total Fat 24.29g | 30% |
| Saturated Fat 12.9g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 3933mg | 164% |
| Potassium 4365mg | 125% |
| Total Carbs 182.2g | 49% |
| Dietary Fiber 59.9g | 200% |
| Sugars 39.07g | 26% |
| Protein 44.42g | 71% |
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