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Monday, June 25, 2007

Khaleeji Lamb Freeke

Khaleeji Lamb Freeke
Khaleeji Lamb Freeke is a main dish in the Arabian gulf countries.

  • 1 ½ kg lamb with bones, cut into medium pieces
  • 1 sachet MAGGI Secrets Meat Marinade
  • 3 tablespoons vegetable oil mixed with ½ cup or 125ml water
  • 6 ½ cups or 1625ml water
  • 3 cubes MAGGI Chicken Stock
  • ¼ teaspoon ginger powder
  • 3 to 4 partially opened whole cardamom pods
  • 1 cinnamon stick
  • 3 tablespoons butter
  • 2 medium size or 300g onions, diced
  • 3 cups or 500g frikeh, rinsed well
  • In a bowl, marinate the lamb pieces with MAGGI Secrets Meat Marinade, oil and water. Cover and place in fridge for at least 3 hours or maximum overnight.
  • In a nonstick skillet, fry the lamb pieces on all sides until they become brown then add water.
  • Add MAGGI Chicken Stock cubes, ginger powder, cardamom pods and cinnamon sticks. Cover and simmer for 1 ½ hours or until the meat is tender.
  • Remove the meat and bones from the skillet, reserving the broth. Keep the meat warm.
  • Melt butter in the skillet and sauté the onions for 4-5 minutes until it becomes tender.
  • Measure around 5 ½ cups or 1375 ml from the meat broth and add to the frikeh, (if the stock is not enough add more water) then bring to the boil.
  • Reduce heat, cover and cook over low heat, around 25-30 minutes, or until all liquid is absorbed and the frikeh is cooked.
  • Remove the meat from the bones then serve the frikeh on an oval dish, topped with the pieces of lamb meat.
Serving Tip : Use fried almonds, pistachios, pine seeds, raisins and peas to garnish the dish.


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