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Ingredients 16 items

  • 1 kg lamb with bone
  • 4 cups or 1000 ml of water
  • 1 medium onion or 150 g, cut into cubes
  • 1 teaspoon ground black pepper
  • 2 small cinnamon sticks
  • 4 whole cardamom pods
  • 2 cubes Maggi Chicken Stock
  • 3 tablespoons vegetable oil
  • 6 cloves garlic crushed
  • 3 medium or 450 g tomatoes finely chopped
  • 1½ tablespoons tomato paste
  • 500 g fresh okra
  • For the rice:
  • 2 cups rice or 400 g
  • 3 cups or 750 ml water
  • 2 tablespoons vegetable oil

How to prepare

  1. Add meat and water to a large saucepan. Bring to a boil and remove froth as it appears.
  2. Add onion, black pepper, cinnamon, cardamom pods and MAGGI Chicken Stock cubes. Cover and simmer for 40 minutes or until meat is half way cooked. Remove the meat pieces aside and keep the stock.
  3. Heat oil in a large saucepan, cook garlic for 2-3 minutes, add the meat pieces and stir carefully for 3-4 minutes. Add tomato pieces and tomato paste and cook for 15 minutes.
  4. Add the reserved meat stock and okra and simmer for 15-20 minutes or until okra and meat are cooked.
  5. For the rice:
  6. Gently wash rice with cold water and drain. Then soak the rice in a bowl filled with cold water for 20 minutes. Drain again.
  7. Add 3 cups of water to a large saucepan. Add the rice, and the oil.
  8. Bring to a boil then simmer with stirring from time to time until the rice totally absorbs the water.. Cover the rice, then cook over low heat for 15- 20 minutes or until rice is cooked.

Nutritional informations

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