• 1 kg lamb legs, pieces with bones
• 9 cups water or 2¼ liters
• 3 small cinnamon sticks
• 1 teaspoon whole cardamom pods
• 1 teaspoon whole cloves
• 1 teaspoon whole black peppers
• ½ cup water or 125 ml, extra quantity
• 3 medium onions or 375 g, sliced
• 4 tablespoons ghee
• 3 cloves garlic, crushed
• 3 tablespoons raisins
• 1 tin canned chickpeas or 400 g, (dingo) drained
• 4 tablespoons omani mixed spicess
• ½ teaspoon saffron filaments
• ½ cup rose water or 125 ml
• 3 cubes MAGGI® Mutton Bouillon
• 2½ cups basmati rice or 500 g, washed and drained

Preparation

Put lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the cinnamon sticks, and all whole spices. Cover and simmer over low heat for 1½ hours or until the meat becomes tender. Remove lamb pieces, put them in a bowl and set aside. Drain the stock and set aside.

Cook the extra water and onion in a large sauce pan with occasional stirring for 5 minutes or until water is steamed and the onions become tender. Add 2 tablespoons of the ghee (reserve 2 tablespoons) and stir for another 3 minutes or until onions become golden in color.

Add garlic, raisins, dingo (chickpeas), 1 tablespoon of Omani mixed spices (reserve 3 tablespoons), saffron leaves and rose water, stir for 1 minutes then set aside.

In a large pot put 4½ cups of drained stock; add more water if stock is not enough. Add the remaining 2 tablespoons of ghee, the remaining 3 tablespoons of Omani mixed spices, MAGGI® Mutton Bouillon cubes and rice. Bring to boil with occasional stirring, cover and cook over low heat for 10 minutes or until rice is ½ cooked, add the boiled lamb pieces on top of the rice, cover and cook on low heat again for another 10-15 minutes or until rice is cooked.

Serve the rice and lamb in plate topped with the onion mixture.