Times:
Food
Steps:
2. Soak the rice in a water while you do the other steps.
3. Clean the meat by rinsing it with water
4. Mix the spices in a bowl with the olive oil. The oil will help the spices to stick to the meat.
5. Drain the water from the rice and place in the cooking pot
6. Add about 4 cups of hot water to the rice
7. Place the steam basket on top of the rice
8. Place the meat on the steam basket
9. Place aluminum foil on top and try to make it as air tight as possible
10. Place the lid of the pot in its place and wrap the top with another layer of aluminum foil. The reason I did this is to make it as air tight as possible.
11. Place in the middle rack of the oven
12. When done this is what the meat and rice look like
- Preparation: 10 minutes.
- Cooking: About 3 hours.
Food
- 650g of lamb meat (I prefer shoulder meat because it is more tender)
- 215g of rice
- 1 teaspoon of salt
- 1 teaspoon of seasoned salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of ground cumin
- 1 tablespoon of olive oil
- A dutch oven pot (may also be referred to as cast iron pot)
- A steam basket
1. Preheat the oven to 300 °F (or about 150 °C)
3. Clean the meat by rinsing it with water
4. Mix the spices in a bowl with the olive oil. The oil will help the spices to stick to the meat.
5. Drain the water from the rice and place in the cooking pot
6. Add about 4 cups of hot water to the rice
7. Place the steam basket on top of the rice
8. Place the meat on the steam basket
9. Place aluminum foil on top and try to make it as air tight as possible
10. Place the lid of the pot in its place and wrap the top with another layer of aluminum foil. The reason I did this is to make it as air tight as possible.
11. Place in the middle rack of the oven
12. When done this is what the meat and rice look like
looks great! thanks for the straight forward steps!
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