Author Notes
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
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Ingredients
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4
onions, diced
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6
large green peppers, quartered
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6 tablespoons
butter
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2 pounds
lamb, ground
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1/4 cup
fresh lemon thyme leaves
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1 1/2 pounds
tomatoes, diced
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4
cloves garlic, minced
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1 teaspoon
salt
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1 cup
water
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2
chicken bouillon cubes
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4
limes, halved
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4 teaspoons
cardamom
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4
sticks cinnamon
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1 teaspoon
zaatar
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3 cups
cooked rice
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1/2 cup
seedless raisins
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1/2 cup
slivered almonds
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1 pinch
dried lemon thyme
Directions
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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.
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Preheat oven to 350°F.
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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.
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