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Ingredients 14 items

  • 750 g lamb pieces with bones
  • 8 cups or 2 litres of water
  • 2 dried limes
  • 3 small cinnamon sticks
  • 5 whole cloves
  • 10 whole cardamom pods
  • ½ tablespoon ground cumin
  • ½ teaspoon ground black pepper
  • 2 tablespoons ghee
  • 3 medium onions or 500 g, chopped
  • 3 cloves crushed garlic
  • 1 tin canned chickpeas or 450 g, drained
  • 2 cubes MAGGI Chicken Stock
  • 2½ cups or 500 g basmati rice, washed and drained

How to prepare

  1. Place lamb pieces and water in a large pot, bring to a boil and remove froth as it appears .Add the dried limes, cinnamon, and all spices. Cover and simmer over low heat for 1½ hours or until the meat is tender. Remove and set aside.
  2. Heat ghee in a large pot, add and cook onions stirring for 5-7 minutes or until golden brown. Add garlic and stir for 1 minute.
  3. Add chickpeas , MAGGI Chicken Stock, the cooked lamb with the stock, the stock should be around 4 cups/ 1000ml , add more water if needed.
  4. Cover with the rice and cook over low heat for 25-30 minutes or until rice is cooked.

Nutritional informations

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