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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.
Per Portion of 300g
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