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Ingredients 15 items

  • 2 tablespoons vegetable oil
  • 2 medium onions or 250 g, chopped
  • 350 g lamb, cut into cubes
  • 4 dried limes
  • 1 pinch saffron filaments
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon white ground pepper
  • 2 cubes MAGGI Chicken Stock
  • 4.5 cups or 1125 ml of water
  • 110 cup split chickpeas soaked in water for 1 hour
  • 3 tablespoons tomato paste
  • For the rice:
  • 2.5 cups or 500 g rice
  • 4.5 cups or 1125 ml of water
  • 3 tablespoons vegetable oil

How to prepare

  1. In a large pot; heat vegetable oil and fry onion for 3-4 minutes or until golden color. Add lamb cubes and stir for 4 minutes or until lamb cubes are changed in color.
  2. Add dried limes, saffron, turmeric, white pepper and MAGGI Chicken Stock cubes. Stir for seconds then add the water. Bring to boil and simmer over a low heat for 20 minutes.
  3. Add the soaked split chickpeas and tomato paste and simmer for 1 hour or until meat and chickpeas are cooked (add salt and water if it’s needed).
  4. To prepare the rice:
  5. Add the water to a large saucepan. Add the rice, and oil.
  6. Stir constantly until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.

Nutritional informations

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