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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown lamb in a bit of butter and set aside. | 2. Saute' onion in rest of butter, until tender. | 3. Add the rice, then saute' until rice is barely golden brown. | 4. Add the water, pinenuts, cinnamon, allspice, cooked lamb and salt. | 5. Bring to boil, cover and reduce heat to low, cook 30 minutes or until rice is done. | 6. NOTE: This can be used with lamb that is cut up in bite size pieces also. | 7. If there is a bone in the lamb, you can add more flavor to the dish by browning the bone and letting it cook with the rice, then remove the bone when serving the dish (but of course you know that). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow onion	1		chopped	114.84	6.8382	0.8265	9.396
butter	2	tablespoons		171.0	7.857	5.343	14.4
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
water	2	cups		0.0	0.0	0.0	0.0
pine nut	1/8	cup		113.5688	2.2072	2.3102	11.5374
cinnamon	1/2	teaspoon		-	-	-	-
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
salt				-	-	-	-
lamb	1	lb	ground	1211.112	0.0	76.5677	97.9322

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