• 3 tablespoons vegetable oil
• 1 large onion or 200 g, cut into slices
• 2 cloves garlic, crushed
• 500 g lamb liver, cut into small cubes
• 2 tablespoons raisins
• ¼ cup roasted almonds or 50 g, peeled
• 1 teaspoon ground cinnamon
• 3 cubes MAGGI® Mutton Bouillon
• 2½ cups egyptian rice or 500 g, washed and drained
• 4½ cups water or 1125 ml

Preparation

Heat the vegetable oil in a large saucepan, add and cook onions over medium heat for 6-7 minutes or until they become brown in color. Add garlic and lamb liver. Cook with occasional stirring for another 5 minutes or until liver is cooked.

Add the raisins, peeled fried almond, cinnamon powder, MAGGI® Mutton Bouillon cubes and rice. Stir for 1 minute then add the water and bring to boil with occasional stirring then reduce the heat, cover and simmer over low heat for 20-25 minutes or until rice is cooked.