Tuesday, June 14, 2011

Lamb Rack With Maghrabia Biryani (served with Torlly)

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb Rack With Maghrabia Biryani  recipe. Enjoy quick & easy Middle Eastern food and learn how to make Lamb Rack With Maghrabia Biryani.  

1 medium sized lamb rack
1 tsp gram masala
2 tsps ghee
1 cup pearl couscous (Maghrabia)
1 ¼ cup chicken stock, hot
¼ onion, chopped
¼ cup yogurt
2 tsps raisins
2 tsps toasted almonds, chopped
2 tsps toasted pine nuts
cinnamon stick
cardamon pod cloves
saffron in small amount of water
salt and pepper
olive oil
for Torlly:
¼ cup green pepper, diced
¼ artichoke, diced
¼ mushroom, chopped
¼ onion, diced
¼ tomato, diced
¼ eggplant, chopped
2 tsps tomato juice
2 tsps olive oil
sprig of fresh thyme
salt and pepper


Season the lamb rack with the masala. Sear lamb in a pan with some oil then place in a 350°F oven for 15 minutes.

Heat the ghee in a pan, add the cinnamon stick, cardamom and clove to the ghee and infuse over a low heat for 2 minutes.

Remove the spices from the ghee then add the onion and pearl couscous. Gradually add the hot chicken stock to the couscous. Lower the heat and simmer until cooked.

Combine the yogurt to half of the couscous. Add saffron to the other half. Combine together and season with salt and pepper.

Serve with the lamb. Garnish with raisins and nuts.

Preparation for Torlly 
Sauté all the ingredients in a pan with some olive oil. Season with salt and pepper.

More Middle Eastern Food Recipes:

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Cabbage Rolls with Lamb
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Stuffed Tomato with Frike
Middle Eastern stuffed roast chicken
How to Make Stuffed Cabbage Rolls

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