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Middle Eastern   -   Lamb With Beans And Rice (Syria)   adapted from Recipes for an Arabian Night by David Scott

  • 2 Tablespoons Olive Oil
  • 2 Cloves Garlic -- finely chopped
  • 1 Medium Onion -- finely chopped
  • 1 Pound Lean Lamb Or Beef -- cubed
  • 1 Teaspoon Allspice
  • 1 Teaspoon Ground Coriander
  • 2 Cups Boiling Water
  • 1 Cup Kidney Beans -- cooked
  • 1 Cup Rice
  • Salt And Pepper -- to taste
Directions Heat oil in pot and lightly brown the garlic and onion. Add lamb and saute over low heat until the lamb is browned an all sides. Stir in spice and boiling water. Simmer, covered for 20 minutes. Add beans and rice, season with salt and pepper and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add more water if necessary. Serve.
Serves 4
Time to Make 0:00

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