• 6servings
  • 2minutes
  • 859calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B9, B12, D
MineralsChromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1 kg lamb legs, pieces with bones

  2. 9 cups water or 2 1/4 liters

  3. 3 small cinnamon sticks

  4. 1 teaspoon whole cardamom pods

  5. 1 teaspoon whole cloves

  6. 1 teaspoon whole black peppers

  7. 1/2 cup water or 125 ml, extra quantity

  8. 3 medium onions or 375 g, sliced

  9. 4 tablespoons ghee

  10. 3 cloves garlic, crushed

  11. 3 tablespoons raisins

  12. 1 tin canned chickpeas or 400 g, (dingo) drained

  13. 4 tablespoons omani mixed spicess

  14. 1/2 teaspoon saffron filaments

  15. 1/2 cup rose water or 125 ml

  16. 3 cubes MAGGI® Mutton Bouillon

  17. 2 1/2 cups basmati rice or 500 g, washed and drained

Instructions Jump to Ingredients ↑

  1. Put lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the cinnamon sticks, and all whole spices. Cover and simmer over low heat for 1½ hours or until the meat becomes tender. Remove lamb pieces, put them in a bowl and set aside. Drain the stock and set aside.

  2. Cook the extra water and onion in a large sauce pan with occasional stirring for 5 minutes or until water is steamed and the onions become tender. Add 2 tablespoons of the ghee (reserve 2 tablespoons) and stir for another 3 minutes or until onions become golden in color.

  3. Add garlic, raisins, dingo (chickpeas), 1 tablespoon of Omani mixed spices (reserve 3 tablespoons), saffron leaves and rose water, stir for 1 minutes then set aside.

  4. In a large pot put 4½ cups of drained stock; add more water if stock is not enough. Add the remaining 2 tablespoons of ghee, the remaining 3 tablespoons of Omani mixed spices, MAGGI® Mutton Bouillon cubes and rice. Bring to boil with occasional stirring, cover and cook over low heat for 10 minutes or until rice is ½ cooked, add the boiled lamb pieces on top of the rice, cover and cook on low heat again for another 10-15 minutes or until rice is cooked.

  5. Serve the rice and lamb in plate topped with the onion mixture.


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