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  Added: Dec 02, 2010  •  Visited (242)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lamb And Chestnut Pilau
(Maqlub Al Abufarwa)
What You Need:
  • ˝ pound rice
  • 1 pound chestnuts
  • 1 pound lean lamb, cubed
  • Salt and pepper
  • Water
  • Butter for frying

  • How To Cook:
    1. Wash and drain the rice. Peel the chestnuts by nicking the skins and cooking in boiling water for a few moments.

    2. Simmer the meat in salted water until tender. Drain the meat of any remaining liquid and fry in butter until brown.

    3. Add the chestnuts with 3 cup's of water and bring to the boil.

    4. Stir in the rice and simmer for 20 minutes.

    5. Cover the pan tightly and leave over a very low heat, preferably on an asbestos mat, for ˝ hour, until all the liquid has been absorbed.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Middle East » Iraq
    Dish » Main Courses
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Nuts » Chestnut

     





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