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Place lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes, cinnamon, and all spices. Cover and simmer over low heat for 1½ hours or until the meat is tender. Remove and set aside.
Heat ghee in a large pot, add and cook onions stirring for 5-7 minutes or until golden brown. Add garlic and stir for 1 minute.
Add chickpeas , MAGGI Chicken Stock, the cooked lamb with the stock, the stock should be around 4 cups/ 1000ml , add more water if needed.
Cover with the rice and cook over low heat for 25-30 minutes or until rice is cooked.
Per Portion of 300g
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