Lamb Rack With Maghrabia Biryani (served with Torlly) Recipe

Photo: Lamb Rack With Maghrabia Biryani (served with Torlly) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Rack With Maghrabia Biryani (served with Torlly)  Recipe. Enjoy the Arabic Cuisine and  learn how to make Lamb Rack With Maghrabia Biryani (served with Torlly).

Ingredients

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

Method

• 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.