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   -=> Sean Dennis wrote to Dave Drum <=-   
      
    DD> Just (5 minutes ago) got an email from Kevin Symons down in Australia.   
    DD> I had thought he's pitched headlong off his twig some time ago. I've   
    DD> encouraged him to re-join us here.   
      
    SD> I recognize the name but I don't think I've ever spoken to him.  I do   
    SD> have several of his recipes, probably via Jim or Bill's collections.   
      
   I am somewhat surprised he's still above the turf given his lifestyle    
   choices.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tajen Al Lahm   
    Categories: Lamb/mutton, Asian, Rice, Nuts   
         Yield: 3 Servings   
       
         3 lb Filet lamb meat; in 3" cubes   
         2 md Chopped onions   
         3 tb Vegetable oil   
         1 c  Rice   
              Salt, pepper & cinnamon   
       1/4 c  Blanched almonds, toasted   
              - or fried in butter until   
              - brown   
       1/4 c  Pine nuts; toasted or fried   
              - in butter until brown   
       
     With 2 tablespoons vegetable oil, fry the meat and onions   
     until brown. Add salt, pepper and cinnamon to taste. Add   
     water to cover. Cover the pan and let cook on medium high   
     heat for one hour, or until meat is done.   
        
     You can cut the time in half by putting it in the pressure   
     cooker. Drain the meat. Reserve the liquid. Add boiling   
     water to make one cup. Let the liquid boil. Add salt to   
     taste.   
        
     Add the rice. Let it boil. Cover the pan and reduce the   
     heat to low. Put a very thin layer of tin under the pan   
     and keep the rice cooking for 30 minutes, without opening.   
        
     Uncover. Stir all the sides.   
        
     Put the rice in a serving dish. Decorate with lamb meat   
     and nuts. Serve with Yoghurt.   
        
     From "One Thousand And One Delights" by Nahda Salah   
     http://www.sudairy.com/mer/recipes.html   
        
     From: Kevin Jcjd Symons  -  Date: 16 Apr 01   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... 40% of all Cream of Mushroom soup made is used in green bean casserole   
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