- 1 kg lamb legs with bone
- 9 cups or 2¼ liters of water
- 3 small cinnamon sticks
- 1 teaspoon whole cardamom pods
- 1 teaspoon whole cloves
- 1 teaspoon whole black peppers
- ½ cup or 125 ml of water, additional amount
- 3 medium onions or 375 g, sliced
- 4 tablespoons ghee
- 3 cloves crushed garlic
- 3 tablespoons raisins
- 1 tin canned chickpeas or 400 g drained
- 4 tablespoons Omani mixed spices
- ½ teaspoon saffron filaments
- ½ cup or 125 ml rose water
- 3 cubes MAGGI Chicken Bouillon
- 2½ cups basmati rice or 500 g, washed and drained
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