Middle Eastern Lamb And Rice Recipes

Steps:

• FOR THE LAMB CHOPS: Season chops with all of the above and place in broiler.
• When the tops are browned, turn the chops, season the other side, and broil that side until browned.
• Transfer to a serving dish and serve.
• FOR THE MIDDLE EASTERN RICE: Prepare the rice as directed on the box.
• Add the 2 tablespoons of butter, the cumin, the raisins, the aniseed, the sugar, the salt and pepper to taste, lime juice and the cooked rice.
• Stir in the eggs and continue stirring until the eggs are mixed into the rice and the eggs are solidified.
• Remove from heat and add the crushed toasted sunflower seeds or pine nuts.
• Fluff with a fork, transfer to a serving dish, and serve.

Steps:

• Melt 2 Tablespoons butter in a medium saucepan over medium heat.
• Stir in the rice and cook for 2 minutes.
• Add the water and the teaspoon of salt.
• Bring to a boil, lower the heat, stir with a fork, cover and simmer for 15 minutes or until the rice is tender, but still somewhat al dente and most of the liquid has been absorbed.
• In a large frying pan, over medium heat, melt the remaining butter and brown the lamb evenly. Add more butter if needed.
• Add the garlic and season with salt, pepper, nutmeg, and cumin; cook for 5 minutes.
• Barely cover with water and simmer, covered for 20 minutes.
• Add the apricots and currants and cook, covered for 20 minutes, or until lamb is just tender.
• Taste for seasoning, adding salt and pepper, if needed.
• Meanwhile, preheat the oven to 350°F.
• In a casserole, arrange alternating layers of rice, with any of the liquid it was cooked in, with layers of the lamb and the liquid it was cooked in, ending with a layer of rice.
• Cover and bake for 15 minutes.
• Serve from the casserole.