Saudi Rice with Meat and Chickpeas

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.