Recipe - Chicken Stuffing-Hashwey (Lebanese)

4 cup Ground lamb (approx.)
1 One half Cubes margarine
2 One half cup Rice
2 teaspoon Salt
1 One half teaspoon Cinnamon
1/8 teaspoon Black pepper
5 cup Chicken broth
Chicken pieces
Slivered almonds

Preparation : Brown lamb with margarine. Stir in rice. (The rice absorbs
the liquid). Add spices and chicken broth. Cook with lid on for 20 minutes
or more. Add chicken pieces and slivered almonds. ]]]]]

Posted to MMRecipes Digest V4 #187 by Julie Bertholf
jewel1@ix.netcom.com on Jul 19, 1997