Recipe Provided By"Two Purple Figs"
- 2 cups cooked lentils
- 3-1/2 cups water
- 1 tablespoon olive oil
- 1 red onion, finely diced
- 1/2 pound ground American Lamb
- 2 tablespoons parsley leaves, chopped
- 3 garlic cloves, minced
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt and pepper
- 2 cups uncooked rice
- 1 lime, juiced
- 2 onions, red or yellow, thinly sliced
- 1 tablespoon cornstarch
- 4 tablespoons oil, neutral tasting
- 1/2 cup pomegranate arils
- 1/3 cup fresh parsley, cilantro and mint, minced
- 1/4 cup feta cheese
For the Mujadara: In a large pot, cook lentils in water; save water.
In a large deep skillet, preheat oil over medium-high heat. Add onion; sauté for 2 minutes. Add American lamb, parsley, and garlic. Season with allspice, nutmeg, salt, and pepper; sauté for 10 minutes until the lamb has cooked through.
Add in rice; toss for 2 minutes with the lamb. Add lentils water; cover skillet. Bring to a boil; reduce heat to low. Allow rice to cook for 20 to 30 minutes until tender. Once rice is cooked, add in cooked lentils; blend well.
For the Crispy Onions: Toss onions in cornstarch; pan fry for 10 minutes, tossing every few minutes until golden. Drain on a paper towel-lined plate.
Serve the Mujadara on a serving dish. Top with Crispy Onions, pomegranate arils, parsley, cilantro, mint, and feta.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest