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1500 g lamb leg
2 cups water or 500 ml
2 tablespoons vegetable oil
1 medium onion or 125 g, chopped
250 g minced lamb
8 whole cardamom pods
1 tablespoon ground cinnamon
¼ teaspoon ground black pepper
3 cubes MAGGI® Chicken Bouillon
2½ cups american rice or 500 g, soaked in water for 1 hour and drained
4½ cups water or 1125 ml, additional quantity
Put lamb leg in oven tray (season with salt, pepper and little of vegetable oil) and place in a 200°C preheated oven for 30 minutes or until it becomes golden brown in color. Add the water then cover with foil and return into the oven. Keep in oven for another 2¼ hours or until the meat is tender.
Meanwhile, heat oil in a large saucepan, add and cook onions with occasional stirring for 4 minutes or until almost golden.
Add minced lamb and cook until its brown in color then add cardamom, spices and MAGGI® Chicken Bouillon cubes; stir for few seconds.
Add rice and stir for 2 minutes then add the additional water. Stir occasionally until it boils then cover and simmer over a low heat for 20-25 minutes or until rice is cooked.
Spoon the rice in serving platter. Remove the lamb meat from bones and arrange them over the rice and garnish with fried nuts and serve plain yogurt aside.
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