Saliq - Arabian Lamb with rice

Saliq, also spelled selek is one of the most famous of Saudi dishes. Elinoar tells us that it must be cooked with cardamom

• 2 punds lamb cut into 1 inch cubes
• 3 medium onions, finely chopped
• 2 tablesppoons fresh cilantro, finely chopped
• Salt and pepper to taste
• 2 cups milk
• 2 cups rice
• 4 tablespoons butter, melted

METHOD

Simmer meat, onions, cilantro, salt and pepper in 1 cup water in a covered saucepan over low heat for one hour. Add water if pot dries. Remove meat, set aside in warm spot.

Add 2 cups water and milk to stock in which meat was cooked. Bring to a boil. Stir in rice, cover and cook very gently over low heat until the rice is nearly cooked, about 15 minutes. Turn off heat and allow to steam 10 minutes longer.

Place rice on a large serving platter. Arrange pieces of meat on top. Pour melted butter over rice and meat. Serve with a vegetable salad.

Serves: 6

Contributor: Elinoar Moore

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