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Ingredients 15 items

  • 2 tablespoons vegetable oil
  • 1 teaspoon caraway seeds
  • 1 medium onion or 150 g, chopped
  • 1 bay leaf
  • 8 whole cloves
  • 1 small chili pepper, green chopped
  • 1 tablespoon garlic finely chopped
  • 1 tablespoon fresh ginger finely chopped
  • 350 g lean lamb shanks cut as cubes
  • 5 cups or 1250 ml water
  • 05 teaspoon ground cardamom
  • 1 teaspoon chili powder
  • 1 teaspoon ground garam masala
  • 2 cubes MAGGI Chicken Stock
  • 2 cups or 400 g basmati rice

How to prepare

  1. Heat oil in a medium non-stick saucepan. Add caraway seeds and stir for seconds or until it starts spluttering, then add onion and stir constantly for 5 minutes or until the mixture is golden brown in color. Add bay leaf, cloves, green chili, garlic and ginger then stir for seconds. Add lamb cubes and stir until lamb is brown in color. Add water and bring to a boil. Cover and simmer for 1¼ hours or until lamb cubes are cooked.
  2. Add cardamom, red chili powder, garam masala and MAGGI Chicken Stock cubes. Stir and simmer for 5 minutes. Add rice and stir occasionally to boil (add water if it’s needed). Cover and simmer over low heat for 20 minutes or until rice is cooked.

Nutritional informations

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