Ingredients:
2 cups of long grain rice
1 pound of boneless lamb or beef, cut into small cubes
2 cups of chicken broth
1 cup of water
1 onion, finely chopped
2 cloves of garlic, minced
2 tbsp of butter
1 tbsp of tomato paste
1 tsp of paprika
1 tsp of ground cumin
1 tsp of ground coriander
Salt and pepper, to taste
1/4 cup of slivered almonds
1/4 cup of raisins
1/4 cup of chopped fresh parsley, for garnish
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion and sauté until translucent.
Add the garlic and sauté for another minute.
Add the lamb or beef and sauté until browned.
Stir in the tomato paste, paprika, cumin, coriander, salt and pepper, and cook for another 2 minutes.
Add the rice and stir until well coated with the meat mixture.
Add the chicken broth, water, slivered almonds, and raisins, and bring to a boil.
Reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
Remove from heat, fluff the rice with a fork, and let it sit for 5 minutes before serving.
Garnish with chopped parsley before serving
