- 1½ cups cooked rice
- ⅓ cup slivered almonds
- 2 garlic cloves, minced
- ½ cup dates, pitted and chopped
- ⅓ cup prunes, pitted and chopped
- 3 dried apricots, chopped
- 1 Tablespoon salt
- ½–1 pound ground lamb
- 1 teaspoon vegetable oil
- 1 onion, finely chopped
Procedure
- Cook the rice according to package directions. Set aside.
- Mix the lamb, almonds, fruits, onion, salt, and garlic in a large bowl.
- In a frying pan, heat the oil over medium heat.
- Brown the lamb mixture until lamb is no longer pink.
- In a serving bowl, combine the lamb with oil and rice then mix.
Serves 8.
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