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 Tble spoons butter, separated
3 large cloves garlic, crushed
1/4 c. wine vinegar
2 rounds Khoubiz (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
Using a slotted spoon remove meat from cooking liquid. In a separate
skillet melt 1 Tablespoon of ghee or 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 khoubiz in a large casserole. 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.
Top this off with the remaining garlic mixture.
Pour the remaining soup broth over this. Garnish with fresh chopped
Note: adding a clove to boiling water will help to cover the aroma
of boiling lamb if desired