1 1/2 pound lean lamb meat without bones
2 medium onions, chopped fine
Fresh ground black pepper
6 c. plus 3/4 c. water, divided
1/2 c. rice
1/4 c. plus 2 T ghee or butter, separated
3 large cloves garlic, crushed
1/4 c. vinegar
2 rounds bread, toasted
Cut lamb into 1 inch cubes and place in a
large pot with 6 cups of the water. Bring
slowly to a boil, skimming occasionally.
Add onion, salt and pepper. Reduce heat,
cover and simmer 1 1/2 hours or until meat
is tender yet not falling apart. Meanwhile
wash and drain the rice. In a medium
saucepan boil one cup of water add 1
Tablespoon of ghee and 1/2 teaspoon of
salt, than the rice. Bring back to a boil,
stirring occasionally. Cover and simmer
over low heat 15-20 minutes until tender.
Using a slotted spoon remove meat from
cooking liquid. In a separate skillet melt
1 Tablespoon of butter, add the meat and
fry it a few minutes. Remove from heat.
set aside and keep it warm.
In the same frying pan used for the meat
melt 1/4 cup of ghee over medium high
heat. Add the garlic and sauté until it
begins to take on color. Remove skillet
from heat. Stir vinegar into the skillet.
Return to heat and boil a few seconds. Set
this mixture aside.
Place 1 round of toasted bread in a large
casserole or soup tureen. Spoon some of
the garlic mixture over the bread then add
half of the cooked rice. Pour some of the
soup broth over top of this. Place second
round of toasted bread then the remaining
rice. Place fried lamb cubes on top the
fried lamb. top this off with the
remaining garlic mixture.
Pour the remaining soup broth over this.
Garnish with fresh chopped parsley.
note: adding a clove to boiling water will
help to cover the aroma of boiling lamb if