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Print this Recipe    Lebanese Lamb

Hushweh

1 leg of lamb, ground course with fat and bone removed (about 4 1/2 pounds)
1 stick margarine, melted (add more if needed)
1/4 cup snobar (pine nuts)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cinnammon
1/4 tsp allspice
1/2 cup washed rice
3 cups chicken broth

Saute the lamb meat with butter for 10 minutes

Add snobar to lamb and let simmer. Add salt, pepper, cinnammon,
and allspice.

Let simmer for 20 minutes; keep stirring. Add rice. Mix with meat
for 10 minutes and continue to let it simmer. Now add 1 3/4 cup
broth; reserve remaining broth in case you need more. Keep checking
until rice is cooked. Stir occasionally.

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