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Ingredients 13 items

  • 3 tablespoons ghee
  • 750 g lamb with bone
  • 3 medium onions or 450 g, chopped
  • 8 cups or 2 litres water
  • 2 cubes MAGGI Beef Stock
  • 1.75 ¾ g ground black pepper
  • ¾ g ground cumin
  • ¾ g ground cardamom
  • 3 medium tomatoes or 450 g, mashed
  • 500 g or 2½ cups rice washed and drained
  • 2½ cups rice
  • 2 medium carrots or 150 g, cut into thin slices and boiled
  • 1 cup mixed fried nuts or 150 g

How to prepare

  1. Heat ghee in a large pot, and add and brown the lamb meat pieces until golden brown. Add onions and stir from time to time until they become golden brown.
  2. Add water, MAGGI Chicken Stock, all the spices and the tomato juice. Cover and cook over low heat for 1½ hours or until meat is cooked.
  3. When the meat is cooked, add the rice to the meat stock, this should be around 4 cups or 1000ml of stock, cover and cook over low heat for 25 minutes or until rice is cooked.
  4. Place the rice on a large serving dish, place the meat pieces over the rice, and add the cooked carrots over the meat and garnish with the fried nuts or with raisins and shredded carrots.

Nutritional informations

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