Ingredients:

1 leg of lamb, ground course with fat and bone removed (about 4 1/2 pounds)
1 stick margarine, melted (add more if needed)
1/4 cup pine nuts
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cinnamon
1/4 tsp allspice
1/2 cup washed rice
3 cups chicken broth

Methods:

Saute the lamb meat with butter for 10 minutes. Add pine nuts to lamb and let simmer. Add salt, pepper, cinnamon and allspice.

Let simmer for 20 minutes keep stirring.Add rice.Mix with meat for 10 minutes and continue to let it simmer. Now add 1 3/4 cup broth reserve remaining broth in case you need more.Keep checking
until rice is cooked.Stir occasionally.

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