Ingredients
| 450 gm |
diced lamb |
| 2 |
cloves garlic |
| 45 ml |
fresh chopped parsley |
| 10 ml |
cayenne pepper |
| 225 gm |
long grain brown basmati FAIRTRADE rice |
| 315 ml |
boiling water |
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Equal Exchange Fair Trade Palestinian olive oil |
| 1 |
red pepper |
| 5 ml |
salt |
| 6 |
small onions |
| 18 |
black olives |
| FAIRTRADE |
Sources
Spices
Rice
Olive Oil
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Method
Preparation
Skin and crush the garlic.
De-seed and chop the pepper.
Top and tail, skin and finely chop the onions.
Wash the rice.
Cooking
Heat the oil and cook the onions for a few minutes.
Add the garlic, meat, red pepper and season and cook for 5 minutes stirring frequently.
Add the boiling water, cover and cook for 2 hours over moderate heat.
Drain the rice and add with the olives to the meat. Cook for 30 minutes until the liquid is absorbed.
To serve
Stir in the parsley at the last moment and serve hot.
Variation
1) Use 10 ml dried parsley instead of fresh.
2) Add 50 gm Fair trade Raisins or Apricots (soaked) with the boiling water.
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