Lebanese Lamb and Rice
Lebanese Lamb and Rice
Ingredients
- 1 lb (454 g) ground lamb
- 2 tablespoons (30 ml) olive oil
- 2 cups (500 ml) chicken broth
- 1 cup (250 ml) basmati rice
- 1/4 cup (60 ml) pine nuts, well toasted
- 1 tablespoon (15 ml) fresh mint, finely chopped
- 1 cup (250 ml) 10% plain yogurt
- Salt and pepper
Instructions
- In a large skillet or large saucepan over high heat, brown the meat in the oil until golden brown, about 10 minutes. Season with salt and pepper.
- Deglaze the pan with the broth. Add the rice and pine nuts and bring to a boil. Cover and simmer gently for about 18 minutes or until the rice is cooked. Add the mint and season, to taste.
- Cover the plates with a thin layer of yogurt and top with the rice. Serve with Lebanese cucumbers.
Lebanese Lamb and Rice