* 5 tablespoons Oil
* 900 g Lamb, Beef or Veal, cut into 5 cm cubes
* 1 medium Onion, finely chopped
* Garlic to taste, finely chopped
* 1 teaspoon Paprika
* ½ teaspoon Harissa
* ½ teaspoon Baharat
* 1½ teaspoons Salt
* ½ teaspoon Ground black pepper
* 2 large Tomatoes, peeled and chopped
* 1 tablespoon Tomato purée diluted in 75 ml water
* 2-3 Carrots, scraped and cut into 1 cm rounds
* 1.2 Litres water or light Meat stock
* 2 Bay leaves
* 500 g Long grain rice, washed thoroughly under cold running water
* 2 medium Courgettes, sliced into 1 cm rounds
* 2 Potatoes, peeled and cut into 5 cm pieces
* 50 g Butter
===Method===
* Heat the Oil and a large saucepan and add the Meat, Onion and Garlic and Fry for about 5 minutes, stirring often.
* Stir in the Paprika, Harissa, Baharat, Salt, Pepper, Tomatoes and Tomato purée and Fry for 2-3 minutes.
* Add the Carrots, water or Stock and Bay leaves and bring to the Boil.
* Place a Muslin lined Colander over the top of the saucepan.
* Pour some Boiling water over the Rice and put it in the Colander.
* Cover, reduce the heat and Simmer for about 45 minutes, occasionally stirring the Rice.
* Add the Courgettes and Potatoes to the Stew.
* Cut the Butter and stir into the Rice.
* Continue to cook, covered, for a further 15-20 minutes until the Meat, Vegetables and Rice are tender, stirring the rice from time to time.
* Spread the Rice over the bottom of a large serving dish and arrange the Stew over the top.
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Roz_merga_hamra_(Steamed_rice)
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