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Ingredients 17 items

  • 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

How to prepare

  1. Put lamb pieces and water in a large pot, bring to a boil and remove froth as it appears. Add the cinnamon sticks, and all 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.
  2. Cook the extra water and onion in a large saucepan with occasional stirring for 5 minutes or until water is steamed and the onions become tender.
  3. 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.
  4. 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.
  5. Serve the rice and lamb in plate topped with the onion mixture.

Nutritional informations

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