Lamb Kabsa with Jerrish

Name: Lamb Kabsa with Jerrish
Prep time: 20 min
Cook time: 2 h
Total time: 140 Minutes
Yield: 5 servings

With

20 minutes

2hrs

5 people

Cheap

Ingredients 13 items

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

How to prepare

Add water and meat cubes to a large pot. Bring to a boil and skim froth as it appears. Cover and simmer over low heat for 1½ hours or until meat is tender.
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.
Add the cooked meat with the stock to the pot, the stock should be around 3 cups or 750ml, add more water if needed.
Cover with the Jerrish, bring to a boil and cook covered over low heat for 30-35 minutes or until Jerrish is cooked.
Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.

Make half of your grains whole because the complete grain is rich in fiber, B-vitamins, iron, magnesium, phosphorous and selenium . So choose more whole grain bread and cereals, brown rice, brown pasta and burghul.

What are the nutritional characteristic of jerrish?

Jerrish, this large coarse burghul, is full of nutritional benefits as it's rich in complex carbohydrates, fiber and many vitamins and minerals.