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Ingredients 15 items

  • 2 tablespoons Vegetable oil
  • 1.5 kg lamb shanks
  • 1 Bay leaf
  • 1 small Cinnamon stick
  • 1 teaspoon whole black peppers
  • 6 cups Water
  • For the rice:
  • 3 tablespoons Vegetable oil
  • 2 medium Onions
  • 1 cup frozen broad beans
  • 3 cups Basmati rice
  • 1 cup fresh dill
  • 3 cubes MAGGI Chicken Stock
  • 4 whole cardamom pods
  • 1 teaspoon ground black pepper

How to prepare

  1. Heat oil or ghee in a pot, fry meat until golden brown. Season with bay leave, cinnamon stick and black pepper corns. Add water, cover and simmer the stock on low heat for 2 hours removing froth as it appears. Once the meat becomes tender turn off the heat and set aside.
  2. In another pot, heat the 3 other tablespoons of oil or ghee, add chopped onions and fry for 6 minutes. Add the broad beans to the onions and cook for another 2 minutes.
  3. Add rice, chopped dill, MAGGI Chicken Stock cubes, cardamom pods, and black pepper and mix well.
  4. Add 4½ cups (or 1125ml) of the meat stock to the rice mixture and cook on low heat for 20 minutes or until the rice is cooked.
  5. Arrange the rice in a wide serving dish, pour the meat on top and serve.

Nutritional informations

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