Lamb with Rice

Saudi Cuisine has a wide range of lamp recipe. Given below is one such recipe with lamb, tomato and green peas as main ingredients. I make this recipe very often for lunch.

Ingredients

750 g lamb, cut into big chunks
8 cups water or 2 liters
3 tablespoons vegetable oil
1 medium onion or 125 g, chopped
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon ground nutmeg
2 medium tomatoes or 300 g, peeled and diced
1 tin canned green peas or 400 g, drained
2 tablespoons tomato paste
3 cubes MAGGI® Chicken Bouillon
2½ cups basmati rice or 500 g, washed and drained

Preparation

1) Put lamb chunks and water in a large pot and bring it to boil. Remove froth as it appears. Simmer over low heat for about 1½ hours or until lamb becomes tender. Set aside. 

2) Heat the vegetable oil in a large saucepan. Add onions and cook over medium heat for 5-6 minutes  (or until they become golden brown in color)

3) Add spices, tomatoes, green peas, tomato paste and MAGGI® Chicken Bouillon cubes. Stir for 2 minutes.

4) Add the cooked lamb with 4½ cups of the lamb stock, add water if needed.

5) Add the rice and stir occasionally and bring to boil. 

6) Cover with a lid and simmer for 25 minutes (or until rice is cooked).                                

Source:  Nestle Saudi Recipe 
 

Cauliflower Rice Recipe

Cauliflower Rice Recipe

Ingredients
1 head of cauliflower
1 onion
1 red bell pepper
1 green jalapeno
3 eggs, whisked
coconut oil to cook in
salt and pepper to taste
(coconut aminos or soy sauce to taste - optional)
Instructions
Cut up the cauliflower florets into large chunks and place into a food processor with the blade attachment (this forms the cauliflower "rice"). Squeeze out excess liquid.
Food process the onion and the peppers as well. Squeeze out excess liquid.
Saute the onions gently in 1 tablespoon of coconut oil. When they're translucent, add in the peppers (or other vegetables).
In a separate pan, add in 1 tablespoon of coconut oil and pour in the whisked eggs. Cook on a low heat. When the eggs start to form a pancake of sorts, scramble it up a bit so that you end up with smallish pieces of egg.
Add the eggs to the onions and peppers.
Add the cauliflower "rice" to the onions and peppers (you might need a big saucepan for this).
Cook until the cauliflower reaches the desired softness (I like mine soft, but you might want it less mushy) - add the eggs to it as well.
Season with salt and pepper (and coconut aminos or soy sauce) to taste.

Thanks to: http://ancestralchef.com/cauliflower-rice-recip/#sthash.u6HU56Oc.dpbs