Ba7-7Ari - Meat With Rice (Bahrain)

• 1 lb stewing lamb (lamb or beef but lamb is preferable, meat can be with bones or boneless)
• 2 teaspoons khaleeji mixed spice (I use half Gulf Spices (Ibzar) & half Baharat Aka Middle East Mixed Spices - the Real Mix to be less spicy)
• cooking oil (I use olive)
• 1 large onion, chopped
• 2 teaspoons minced garlic
• 3 large tomatoes (Original poster prefers Italian plum tomatoes I use a good canned version) or 6 small tomatoes, diced (Original poster prefers Italian plum tomatoes)
• 1 tablespoon tomato paste
• water
• 2 dried limes pierced a few times with a skewers (loomi Found in some Middle Eastern or Iranian shops)
• salt, to taste
• 1 cup basmati rice (soaked)

1. Rub meat with spices.
2. Fry in cooking oil until browned on all sides. (I love to use a cast iron pan for this part).
3. Remove to plate.
4. Fry onions and garlic in same pan until very soft, adding tomatoes part way through so they get cooked as well.
5. Add meat to a large pot along with tomato mixture, add in tomato paste, mix thoroughly.
6. Add water to cover, pierced dried limes and salt to taste.
7. Bring to the boil.
8. Simmer covered on low until meat is tender.
9. Remove liquid so that the amount of liquid left in the pot is what you would usually cook rice inches.
10. Add soaked white basmati rice.
11. Simmer covered until the rice is done.

stewing lamb, mixed spice, cooking oil, onion, garlic, tomatoes, tomato paste, water, skewers, salt, basmati rice

Taken from www.food.com/recipe/ba7-7ari-meat-with-rice-bahrain-477472 (may not work)