This delicious recipe is a recreation of what Governor Nehemiah might have served his royal guests, and one can see why: an elegant lamb dish; it has all the best of garden and grove. From our book "Cooking with the Bible: Recipes for Biblical Meals." —Anthony Chiffolo
In a large skillet, saute´ the onions and peppers in butter over medium heat until brown, taking care not to let them burn. Add the lamb, lemon thyme, tomatoes, garlic, salt, and 1 cup water in which the bouillon cubes have been dissolved. Simmer over a low-to-medium heat until the lamb is tender (about 1–1½ hours). Add the limes, cardamom, cinnamon, and zaatar and bring to a boil.
Preheat oven to 350°F.
Remove from stovetop and stir in the rice, raisins, and slivered almonds. Pour into an ovenproof casserole dish and cook for 30 minutes or so until heated thoroughly. Sprinkle a small amount of dried lemon thyme over meat just prior to serving.