Lamb Kabouli

Name: Lamb Kabouli
Prep time: PTM
Cook time: PTM
Ingredients: 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

INGREDIENTS

Lamb Kabouli with
NUTRITIONAL INFORMATION

Lamb Kabouli with
HOW TO PREPARE

Lamb Kabouli with
REVIEWS

Lamb Kabouli with

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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INGREDIENTS

Lamb Kabouli with

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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NUTRITIONAL INFORMATION

Lamb Kabouli with

Energy 858 (Kcal)
Protein 44 (g)
Carbohydrate 100 (g)
Total Fat 32 (g)

HOW TO PREPARE

Lamb Kabouli with

Put lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the cinnamon sticks, and all whole spices. Cover and simmer over low heat for 1½ hours or until the meat becomes tender. Remove lamb pieces, put them in a bowl and set aside. Drain the stock and set aside.

Cook the extra water and onion in a large sauce pan with occasional stirring for 5 minutes or until water is steamed and the onions become tender. Add 2 tablespoons of the ghee (reserve 2 tablespoons) and stir for another 3 minutes or until onions become golden in color.

Add garlic, raisins, dingo (chickpeas), 1 tablespoon of Omani mixed spices (reserve 3 tablespoons), saffron leaves and rose water, stir for 1 minutes then set aside.

In a large pot put 4½ cups of drained stock; add more water if stock is not enough. Add the remaining 2 tablespoons of ghee, the remaining 3 tablespoons of Omani mix spices, MAGGI Chicken Stock cubes and rice. Bring to boil with occasional stirring, cover and cook over low heat for 10 minutes or until rice is ½ cooked, add the boiled lamb pieces on top of the rice, cover and cook on low heat again for another 10-15 minutes or until rice is cooked.

Serve the rice and lamb in plate topped with the onion mixture.

REVIEWS