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1 - Leg of lamb, ground course with fat and bone removed (about 4.5 pounds - you can also use lamb shoulder.)
1 stick - margarine, melted (add more if needed)
1 - chicken breast or chicken neck or 2 wings to make broth for meat (you can also use canned chicken broth)
1/4 cup - pine nuts
1/4 tsp - pepper
1/4 tsp - cinnamon
1/4 tsp - all spice
1/2 cup - washed rice
1/2 tsp - salt
How to Make Hushweh
Saute the lamb with butter for 10 minutes.
Boil the chicken to make the broth.
Use enough water to cover the chicken, about 3 cups.
Add pine nuts to the lamb and simmer.
Add the salt, pepper, cinnamon, and all spice.
All the spices can be altered to taste, but be very careful not to use too much cinnamon and all spice.
Let simmer for 20 minutes; keep stirring.
Add 1/2 cup washed rice.
Mix with the meat for 10 minutes (continue to let it simmer).
Now add 1.75 cups of broth; reserve the remaining broth in case you need more.
Keep checking, stirring occasionally, until rice is cooked.
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