Ingredientes para Saudi Rice With Lamb And Potato
- Vegetable Oil
- Potatoes
- Onion
- Garlic Cloves
- Ground Lamb
- 2 dried limes, quartered
- Cumin Powder
- Cinnamon
- Cardamom Powder
- Black Pepper
- Saffron
- Mutton Stock Cubes
- 2 tablespoons tomato paste
- 2 cups water or lamb stock
- Basmati Rice
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Cómo preparar Saudi Rice With Lamb And Potato
- Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add 2 cups of cubed potatoes and fry until golden brown and tender (about 10-12 minutes).
- Remove the potatoes from the pan and set aside.
- Heat the remaining 3 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
- Add 1 large chopped onion and sauté for 3-4 minutes, or until softened and golden. Add 2 minced cloves of garlic and stir for another minute until fragrant.
- Add 1 lb ground lamb (or 1 lb cubed lamb) to the pot and cook, breaking it up with a spoon, for 5-7 minutes, or until browned.
- Stir in 2 dried limes (quartered), 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon black pepper, 2 maggi mutton stock cubes, and 2 tablespoons of tomato paste. Cook for 1 minute, stirring constantly.
- Pour in 2 cups of water or lamb stock and bring to a boil.
- Add 1 1/2 cups of basmati rice, and the fried potatoes to the pot. Stir gently to combine.
- Bring the mixture back to a boil, then reduce heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during simmering.
- Fluff the rice with a fork before serving. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
13g
Fat
106g
Carbs
37g
