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Put lamb chunks and water in a large pot. Bring to boil and remove froth as it appears. Simmer over low heat for 1½ hours or until lamb becomes tender. Set aside.
Heat the vegetable oil in a large saucepan, add and cook onions over medium heat for 5-6 minutes or until they become golden brown in color. Add spices, tomatoes, green peas, tomato paste and MAGGI Chicken Stock cubes. Stir for 2 minutes then add the cooked lamb with 4½ cups of the cooked lamb stock, if the lamb stock is not enough add the some normal water.
Add the rice and stir occasionally. Bring to boil then reduce heat, cover and simmer for 25 minutes or until rice is cooked.
Per Portion of 300g
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