Recipe by
Total Time:
60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Arab Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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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.