- 5 cups water or 1250 ml
- 1 kg lamb shanks cut as medium sized cubes
- 3 tablespoons vegetable oil
- 2 medium onions or 300 g cut into thin slices
- 2 medium or 300 g tomatoes, peeled and chopped
- 1 green chili pepper
- 2 teaspoons ground cumin
- 4 whole cardamom pods
- ¾ teaspoon ground black pepper
- 1 cinnamon stick
- 1 tablespoon tomato paste
- 2 cubes MAGGI Chicken Stock
- 2 cups jerrish
Lamb Kabsa with Jerrish
INGREDIENTS
Lamb Kabsa with Jerrish with
Lamb Kabsa with Jerrish with 
- 5 cups water or 1250 ml
- 1 kg lamb shanks cut as medium sized cubes
- 3 tablespoons vegetable oil
- 2 medium onions or 300 g cut into thin slices
- 2 medium or 300 g tomatoes, peeled and chopped
- 1 green chili pepper
- 2 teaspoons ground cumin
- 4 whole cardamom pods
- ¾ teaspoon ground black pepper
- 1 cinnamon stick
- 1 tablespoon tomato paste
- 2 cubes MAGGI Chicken Stock
- 2 cups jerrish
NUTRITIONAL INFORMATION
Lamb Kabsa with Jerrish with
Lamb Kabsa with Jerrish with
- Energy 767 (Kcal)
- Protein 47 (g)
- Carbohydrate 67 (g)
- Total Fat 36 (g)
HOW TO PREPARE
Lamb Kabsa with Jerrish with
Lamb Kabsa with Jerrish with
1
Add water and meat cubes to a large pot. Bring to boil and skim froth as it appears. Cover and simmer over low heat for 1½ hours or until meat is tender.
2
Heat oil in a medium pot, add and cook onions over medium heat for 5-6 minutes. Add chopped tomatoes, chili pepper, cumin powder, cardamom pods, black pepper, cinnamon stick, tomato paste and MAGGI Chicken Stock cubes. Cook while stirring for 3-4 minutes.
3
Add the cooked meat with the stock to the pot, the stock should be around 3 cups or 750ml, add more water if needed.
4
Cover with the Jerrish, bring to boil and cook covered over low heat for 30-35 minutes or until Jerrish is cooked.
5
Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.
REVIEWS
Lamb Kabsa with Jerrish with
