Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and dry meat. | 2. Brown 2/3 of the butter in large pot. | 3. Add meat and brown on all sides. | 4. Add onions and continue to cook until they become a light golden color. | 5. Add tomatoes or diluted tomato paste, and the salt, pepper and water. | 6. Cover pot and simmer until meat is tender, about. | 7. 1 hr. | 8. Put meat into casserole and keep it warm. | 9. Strain sauce; measure it. | 10. Add water if necessary to make 8 or 9 cups. | 11. Pour into lge. | 12. pot and bring to a boil. | 13. Add rice. | 14. Stir at the start to prevent sticking. | 15. Cover and simmer until most of the liquid is absorbed, 20-30 min. | 16. Remove from heat. | 17. Add meat and mix well. | 18. Brown remaining butter and pour it over the rice. | 19. Cover pot with a clean towel, then cover towel with pot lid. | 20. Let stand for 5 min. | 21. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	3		cut	3633.336	0.0	229.703	293.7967
butter	1/2			42.75	1.9642	1.3358	3.6
onion	1		chopped	64.0	14.944	1.76	0.16
tomato	1 1/2	1/2	peeled strained diluted	93.1034	20.6447	4.8576	0.8096
salt pepper				-	-	-	-
water	8	cups		0.0	0.0	0.0	0.0
rice	4	cups	raw	2715.8	564.25	55.79600000000001	23.68

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