INGREDIENTS

Saudi Rice with Lamb and Potato with

  • 2 cups vegetable oil, for frying
  • 2 medium potatoes or 500 g, cut into medium cubes
  • 1 medium onion or 125 g, chopped
  • 2 cloves crushed garlic
  • 250 g minced lamb
  • 2 dried limes cut into halves
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon saffron filaments
  • 2 cubes MAGGI Chicken Stock
  • 1 tablespoon tomato paste
  • 4½ cups water
  • 2½ cups basmati rice or 500 g, washed and drained
NUTRITIONAL INFORMATION

Saudi Rice with Lamb and Potato with

  • Energy 690 (Kcal)
  • Protein 18 (g)
  • Carbohydrate 100 (g)
  • Total Fat 23 (g)
HOW TO PREPARE

Saudi Rice with Lamb and Potato with

1
Heat oil in a sauce pan (reserve 3 tablespoons of oil) and fry the potato cubes until the potatoes become golden in color and tender. Set aside.
2
Heat the left 3 tablespoons in a large pot. Fry onions for 3-4 minutes or until golden in color then add garlic and stir for another minute.
3
Add minced lamb and fry for 5 minutes or until it becomes brown in color. Add dried limes, spices, MAGGI Chicken Stock cubes and tomato paste, stir for 1 minute then add the water and bring to boil.
4
Add the rice and the fried potatoes, bring to boil with occasional stirring, cover and simmer on low heat for 20-25 minutes or until rice is cooked.
REVIEWS

Saudi Rice with Lamb and Potato with

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