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Red Meat

Saudi Rice With Lamb And Potato

Saudi Rice with Lamb and Potato

Red Meat

20 mins

45 mins

Serves 5

Cheap

HOW TO PREPARE Saudi Rice with Lamb and Potato Recipe

Heat oil in a sauce pan (reserve 3 tablespoons of oil) and fry the potato cubes until the potatoes become golden in color and tender. Set aside.

Heat the left 3 tablespoons in a large pot. Fry onions for 3-4 minutes or until golden in color then add garlic and stir for another minute.

Add minced lamb and fry for 5 minutes or until it becomes brown in color. Add dried limes, spices, MAGGI Chicken Stock cubes and tomato paste, stir for 1 minute then add the water and bring to boil.

Add the rice and the fried potatoes, bring to boil with occasional stirring, cover and simmer on low heat for 20-25 minutes or until rice is cooked.

Nutritional Information For Saudi Rice with Lamb and Potato Recipe

	Per Portion of 300g
Energy :	690.00 Kcal
Protein :	18.00 g
Carbohydrate :	100.00 g
Fats :	23.00 g

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2 cups vegetable oil, for frying
2 medium potatoes or 500 g, cut into medium cubes
1 medium onion or 125 g, chopped
2 cloves garlic, crushed
250 g minced lamb
2 dried limes, cut into halves
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground black pepper
¼ teaspoon saffron filaments
2 cubes MAGGI® Chicken Stock Bouillon Cube
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1 tablespoon tomato paste
4½ cups water
2½ cups basmati rice or 500 g, washed and drained

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