Monday, 11 March 2013

Lamb with Rice

Saudi Cuisine has a wide range of lamp recipe. Given below is one such recipe with lamb, tomato and green peas as main ingredients. I make this recipe very often for lunch.
Lamb with rice


750 g lamb, cut into big chunks
8 cups water or 2 liters
3 tablespoons vegetable oil
1 medium onion or 125 g, chopped
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon ground nutmeg
2 medium tomatoes or 300 g, peeled and diced
1 tin canned green peas or 400 g, drained
2 tablespoons tomato paste
3 cubes MAGGI® Chicken Bouillon
2½ cups basmati rice or 500 g, washed and drained


1) Put lamb chunks and water in a large pot and bring it to boil. Remove froth as it appears. Simmer over low heat for about 1½ hours or until lamb becomes tender. Set aside. 

2) Heat the vegetable oil in a large saucepan. Add onions and cook over medium heat for 5-6 minutes  (or until they become golden brown in color)

3) Add spices, tomatoes, green peas, tomato paste and MAGGI® Chicken Bouillon cubes. Stir for 2 minutes.

4) Add the cooked lamb with 4½ cups of the lamb stock, add water if needed.

5) Add the rice and stir occasionally and bring to boil. 

6) Cover with a lid and simmer for 25 minutes (or until rice is cooked).                                

Source:  Nestle Saudi Recipe 

No comments:

Post a Comment