AuthorbaidooneThis spiced lamb-and-rice dish couldn't have a more beautiful presentation—it's garnished with fried peeled almonds, raisins and pine seeds.
Place water and lamb in a large pot, bring to boil and skim the scum as it appears. Cover and simmer over low heat for 1 hour or until meat is tender.
In a medium size pot, heat vegetable oil and cook onions over medium heat for 5-6 minutes. Add tomatoes, chili pepper, cumin powder, cardamom powder, black pepper, cinnamon stick, tomato paste, MAGGI chicken stock cubes and cook with constant stirring for 3-4 minutes.
Add the cooked meat with the stock to the pot, the stock should be around 3 cups. Add more water if needed.
Cover with the rice, bring to boil and cook covered over low heat for 20 minutes or until the rice is cooked.
Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.
Ingredients
Directions
Place water and lamb in a large pot, bring to boil and skim the scum as it appears. Cover and simmer over low heat for 1 hour or until meat is tender.
In a medium size pot, heat vegetable oil and cook onions over medium heat for 5-6 minutes. Add tomatoes, chili pepper, cumin powder, cardamom powder, black pepper, cinnamon stick, tomato paste, MAGGI chicken stock cubes and cook with constant stirring for 3-4 minutes.
Add the cooked meat with the stock to the pot, the stock should be around 3 cups. Add more water if needed.
Cover with the rice, bring to boil and cook covered over low heat for 20 minutes or until the rice is cooked.
Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.