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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425F degrees. Wash and trim the lamb of any excess fat, and pat dry with a clean cloth. | 2. Rub the leg of lamb all over with the spices, salt, pepper, and oil. Place it in a large roasting pan and put it into the preheated oven. After 20 minutes, take the pan out of the oven, pour in 4 1/4 cups water, and add the onion and garlic. Cover the meat with a large sheet of foil and put it back in the oven. Lower the heat to 300F degrees, and cook for 3 hours. | 3. While the meat is cooking, prepare the rice. Wash the rice in cold water, rinse in a fine mesh strainer under cold running water, and drain. In a large pan, fry the onion in 2 tablespoons oil until it is soft and beginning to color. Add the ground beef and cook, stirring, turning it over and crushing it with a fork to break up any lumps, until it has changed color. Add salt and pepper and all the spices: cinnamon, allspice, nutmeg, and cloves. Stir well and add the rice, then stir again. | 4. Pour in the boiling stock, mix well, and simmer, covered, for about 10 to 20 minutes until the rice is tender. Add a little stock or water if it becomes too dry. Drain (if necessary) and keep it on the side until you are ready to serve. | 5. Fry the almonds, pistachios, and pine nuts separately in the remaining oil until they just begin to color. When the leg of lamb is ready, place it on a serving dish with the rice. You can cut the meat off the bone into slices, if you wish. Sprinkle the fried nuts all over the rice. Serve the flavorsome meat broth produced at the bottom of the roasting pan as a sauce. Heat it through and serve it in a jug, first pouring off as much of the fat from the top as you can. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	5			5216.4	0.0	406.1988	387.1476
cinnamon	1	teaspoon	ground	-	-	-	-
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
salt black pepper				-	-	-	-
sunflower oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
onion	1		cut	64.0	14.944	1.76	0.16
garlic	1		cut	4.47	0.9918	0.1908	0.015
basmati rice	2 1/2	cups		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
sunflower oil	3	tablespoons		240.44799999999998	0.0	0.0	27.2
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
salt black pepper				-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
lamb	4 1/4	cups		-	-	-	-
almond	1/3	cup	sliced	642.3733	0.0	0.0	72.6667
pistachio	1/3	cup		229.6	11.1397	8.2656	18.5812
pine nut	1/3	cup		302.85	5.886	6.1605	30.7665

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.