Kitchen King -::- Bhasinsoft

INGREDIENTS

No	Ingredient	Quantity	Measure Type
1	Olive oil	2	Tablespoon
2	Garlic	1/4	Cup
3	Lamb meat	2	Pound
4	Ground cumin	1	Teaspoon
5	Mint leaves	1	Teaspoon
6	Turmeric powder	1	Teaspoon
7	Rosemary leaves	1	Teaspoon
8	Tomato	14 & 1/2	Ounces
9	Tomato paste	2	Tablespoon
10	Okra	1	Pound
11	Lemon juice	1	Teaspoon
12	Water	1	Cup
13	Butter	1	Tablespoon
14	Egg noodles	1	Cup
15	Long grain rice	2	Cup
16	Chicken broth	2	Cup
17	Water	2	Cup
18	Salt and pepper	1	Pinch
19	Olive oil	1	Teaspoon

Recipe Details

Old Middle Eastern family recipe, one of my favorites. A mildly spiced lamb stew is served over rice pilaf in this homey main dish.

Cooking Instructions

Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until transparent. Add the cubed lamb, and cook until browned on all sides. Season with cumin, mint, turmeric and rosemary. Cook for another 5 minutes. Add the diced tomatoes, tomato paste and okra. Combine the lemon juice and water, and stir into the skillet. Cover, and simmer over low heat for 45 minutes.
Meanwhile, melt the butter in a saucepan over medium heat. Add the egg noodles, and saute until toasted. Pour in the chicken broth and water, and bring to a boil. Stir in rice, cover and simmer over low heat until the rice is tender, about 15 minutes.

Garnishing Instructions

Not available

Serving Instructions

Season with salt and pepper and stir in olive oil before serving. Serve the lamb stew over the rice pilaf.

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