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Ingredients 19 items

  • 3 tablespoons ghee
  • 2 medium onions or 250 g, cut into slices
  • 5 cloves garlic crushed
  • 1 tablespoon fresh ginger chopped
  • 2 cups or 500 ml water
  • 1 cup or 250 ml yoghurt
  • 3 tablespoons omani mixed spices
  • 1 dried lime cut as half
  • 1 kg lamb with bone chopped
  • 2 cubes Maggi Chicken Stock
  • 3 medium tomatoes or 450 g, peeled and cut into cubes
  • 3 cups basmati rice or 600 g, washed and drained
  • 5 whole cardamom pods
  • 5 whole cloves
  • 5 whole black peppers
  • 5 cinnamon sticks
  • 1 pinch salt
  • 9 cups or 2¼ liters of water, additional to cook rice
  • ½ teaspoon saffron filaments soaked in ¼ cup or 60 ml of rose water

How to prepare

  1. Heat 2 tablespoons of ghee in a large pot (reserve 1 tablespoon), add onions and cook until they become golden brown in color. Add garlic and ginger, stir then add water, yogurt, Omani mix spices, dried lime, lamb pieces, MAGGI Chicken Stock cubes and diced tomato. Stir to boil. Cover and simmer on low heat with occasional stirring for 1½ hour or until lamb is cooked. Set aside.
  2. Meanwhile place rice, whole spices and salt in the extra boiling water, cook for 8-10 minutes or until rice is ¾ cooked, remove and drain.
  3. Melt the remaining 1 tablespoon of ghee in a large pot, Put half the quantity of cooked rice in the pot, add the lamb mixture over the rice and top with the remaining rice.
  4. Sprinkle saffron and rosewater mixture on top of rice.
  5. Cover the pot; cook on low heat for 25 minutes or until the rice is cooked.

Nutritional informations

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