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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® Chicken Bouillon
2½ cups egyptian rice or 500 g, washed and drained
4½ cups water or 1125 ml
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® Chicken 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.
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