Ingredients for Ba7 7Ari Meat With Rice Bahrain
- 2 lbs stewing lamb, cut into 1 1/2-inch cubes
- 2 tablespoons Bahraini spice blend
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 tablespoons tomato paste
- 4 cups water (plus more for soaking rice)
- 0 skewers
- 1 teaspoon salt (or to taste)
- 2 cups basmati rice, soaked for 30 minutes
- 2 dried limes, pierced
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How to Make Ba7 7Ari Meat With Rice Bahrain
- In a bowl, thoroughly rub the lamb cubes with the Bahraini spice blend.
- Heat vegetable oil in a large skillet over medium-high heat. Brown the seasoned lamb cubes on all sides, working in batches to avoid overcrowding the pan.
- Remove the browned lamb from the skillet and set aside on a plate.
- Add the chopped onions and minced garlic to the skillet. Cook until softened, about 5-7 minutes. Add the chopped tomatoes during the last 3 minutes of cooking.
- Transfer the onion-tomato mixture to a large pot or Dutch oven. Add the browned lamb, tomato paste, and stir well to combine.
- Pour in 4 cups of water. Add the pierced dried limes and salt to taste.
- Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for approximately 1 hour, or until the lamb is very tender.
- Once the lamb is tender, carefully remove about 2 cups of the cooking liquid, leaving enough liquid to cook the rice (about 2 inches of liquid should remain in the pot).
- Add the soaked basmati rice to the pot. Stir gently to combine.
- Cover the pot and simmer over low heat for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
24g
Fat
12g
Carbs
15g
