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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. In a heavy 3-4 quart casserole, with a tightly fitting lid, melt the 2 tablespoons of butter over a medium heat. | 2. Add the onions and cook for about 10 minutes or until the slices are browned. | 3. You will need to stir them often. | 4. Use a slotted spoon to remove them from the pan and onto a plate. | 5. Set aside. | 6. Working in batches, brown the lamb cubes in the remaining fat in the dish. | 7. As they brown, take them out of the dish and put them on the plate with the onions. | 8. Pour the 3 cups of water into the casserole and bring it to a boil, scraping to loosen any brown particles clinging to the dish. | 9. Return the lamb and onion to the dish, add the salt and reduce the heat to low. | 10. Cover tightly and simmer for about an hour or untilt he lamb is tender and doesn't show any resistance when pierced. | 11. Transfer the onions, lamb and all the cooking liquid to a large bowl. | 12. Set the casserole aside. | 13. Preheat the oven to 350°F Bring 6 cups of water to a boil in a 5-6 quart saucepan. | 14. Pour in the rice in a slow, thin stream so the water does not stop boiling. | 15. Stir a couple times and boil for 5 minutes. | 16. Remove the pan from the heat, stir in the dill and lima beans and drain in a fine sieve. | 17. Ladle about half of the rice mixture into the smaller casserole and moisten it with 1/2 cup of the lamb cooking liquid. | 18. Then use a spatula or spoon to spread the rice mixture to the edges of the pan. | 19. Use a slotted spoon to return the lamb and onions to the casserole and smooth them over the rice. | 20. Spread the remaining rice mixture on top. | 21. Combine 2 tablespoons of the melted butter with 6 tablespoons of the lamb broth and pour it over the rice. | 22. Bring the casserole to a boil over high heat. | 23. Cover tightly and bake on a middle oven shelf for 30-40 minutes or until the beans are tender and rice has absorbed the liquid. | 24. To serve, spoon about a cup of the rice mixture into a small bowl. | 25. Add the dissolved saffron and stir until the rice is bright yellow. | 26. Spread about half the remaining rice on a heated platter and arrange the lamb over it. | 27. Cover the lamb with the rest of the plain rice and garnish with the saffron rice. | 28. Pour the remaining 6 tablespoons butter over the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		peeled cut	44.0	10.274000000000001	1.21	0.11
lamb shoulder	3	lbs	boneless trimmed cubed	3592.512	0.0	225.6206	291.8916
water	3	cups		0.0	0.0	0.0	0.0
salt	1	tablespoon		-	-	-	-
grain white rice	2	cups	uncooked	-	-	-	-
dill	4	cups	cut	15.308	2.4991	1.2318	0.3987
baby lima bean	1	lb	shelled	1519.5362	284.9924	93.5309	4.2184
butter	8	tablespoons	melted	171.0	7.857	5.343	14.4
saffron	1/4	teaspoon	crushed	0.5425	0.1144	0.02	0.0102

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