Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon olive oil
  • 3/4 cup red onion (finely diced)
  • 1/2 pound lamb (ground lamb, use American Lamb)
  • 3 garlic cloves (minced)
  • 2 tablespoons parsley leaves (chopped)
  • 1/2 teaspoon salt
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 2 cups rice (uncooked)
  • 3 1/2 cups water (from the cooked lentils)
  • 2 cups lentils (cooked)
  • 1 tablespoon lime juiced
  • 2 onions red onions are best, sliced thinly
  • 1 Tablespoon cornstarch
  • 4 tablespoons oil (neutral tasting oil)
  • 1/4 cup Feta cheese
  • 1/3 cup fresh parsley (cilantro and mint, minced)
  • 1/2 cup pomegranate arils

Instruction

  • Cook the lentils and save the water.
  • In a large deep skillet, preheat the olive oil over medium high heat. Add in the onions and sauté for 2 minutes. Then add in the American lamb, garlic and herbs. Season with salt, pepper, allspice and nutmeg and sauté for 10 minutes until the lamb has cooked through.
  • Add in the rice and toss for 2 minutes with the lamb, then add in the lentils water and cover the skillet.
  • Bring to a boil and lower the heat to low. Allow the rice took for 20-30 minutes until tender.
  • In the meantime, make the crispy onions by tossing the sliced onions in cornstarch and then pan fry for 10 minutes tossing every few minutes until golden. Drain on a paper towel lined plate.
  • Once the rice is cooked, add in the cooked lentils and blend well.
  • Serve the Mujadara on a serving dish, topped with the crispy onions and your favorite toppings. Enjoy!!