Lamb Cooked in Milk with Rice

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Lamb Cooked in Milk with Rice

Lamb Cooked in Milk with Rice
Number of Servings: 8 Total Preparation Time: less than 15 minutes
Actual Cooking Time: 2 hours Source: MM User
Food Groups: Dairy, Grains, Protein
Main Ingredient: Other Meats
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium
Origin: Mediterranean & Mid-Eastern
Special Features: Simple (6 or less ingredients)

Very popular Saudi Arabian dish


1 large leg of Lamb - cut up for stew
2 Onions, chopped
4 cups of Milk
4 cups of medium grain Rice
1 tablespoon Butter
Salt , pepper
Parsely, chopped


Simmer the lamb ( cover with water) and add the chopped onions, salt and pepper to taste. Simmer for 1 to 1 1/2 hours or until tender.

When cooked, remove the meat and keep warm. Add water, if necessary to make the stock equal to 6 cups.

Add the milk and bring to boil, add the rice and cook on a very low heat. Add salt and pepper if needed.

Serve the cooked rice in a large platter and put the melted butter over the rice. Add the cooked lamb on top of the rice.

Sprinkle with parsely.

Nutrient Information
Calories: 455
Total Fat: 14 g
Saturated Fat: 6 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat:
Sodium: 166 mg
Carbohydrates: 35 g
Protein: 45 g
Fiber: 1 g
Vitamin A: 336 IU
Vitamin C: 3 mg
Calcium: 176 mg
Iron: 4 mg

Cook's Notes: