Dairy-Free & Nut-Free Lebanese Breakfast Hashweh with Lamb

Ingredients

• about 450 g Ground lamb
• 1 cup Basmati rice
• 2 cups Vegetable broth
• 1 medium Onion (chopped)
• 2 tablespoons Olive oil
• 1 teaspoon Allspice
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Black pepper
• 1/2 teaspoon Salt
• 1/4 cup Pine nuts (omit)
• 1/4 cup Raisins (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the rice under cold water until the water runs clear.
2. 2Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. 3Add the ground lamb to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
4. 4Stir in the rice, allspice, cinnamon, salt, and pepper. Cook for 1 minute, stirring constantly.
5. 5Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
6. 6Stir in the raisins (if using). Fluff the rice with a fork and serve hot.

Substitutions

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