• - 454 g (1 lb) ground lamb 

• - 30 ml (2 tablespoons) olive oil
• - 500 ml (2 cups) chicken broth
• - 250 ml (1 cup) basmati rice 

• - 60 ml (1/4 cup) pine nuts, well toasted
• - 15 ml (1 tablespoon) fresh mint, finely chopped 

• - 250 ml (1 cup) 10% plain yogurt 

• - Salt and pepper 




1. In a large skillet or large saucepan over high heat, brown the meat in the oil until golden brown, about 10 minutes. Season with salt and pepper.

2. Deglaze the pan with the broth. Add the rice and pine nuts and bring to a boil. Cover and simmer gently for about 18 minutes or until the rice is cooked. Add the mint and season, to taste.

3. Cover the plates with a thin layer of yogurt and top with the rice. Serve with Lebanese cucumbers.