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Monday, June 25, 2007

Lamb Tomato and Green Peas Rice

Lamb Tomato and Green Peas Rice
Lamb Tomato and Green Peas Rice main dish from the Saudi Arabia cuisine.

  • 750g lamb, cut into big chunks
  • 8 cups or 2000ml water
  • 3 tablespoons vegetables oil
  • 1 medium or 125g onion, chopped
  • ½ teaspoon each of ground cardamom, cinnamon powder, turmeric powder, ground coriander and nut meg powder
  • 2 medium or 300g tomatoes, peeled and diced
  • 1 tin or 400g green peas, drained
  • 2 tablespoons tomato paste
  • 3 cubes MAGGI Chicken Stock
  • 2½ cups or 500g Basmati rice, washed and drained
  1. Put lamb chunks and water in a large pot. Bring to boil and remove froth as it appears. Simmer over low heat for 1½ hours or until lamb becomes tender. Set aside.
  2. Heat the vegetable oil in a large saucepan, add and cook onions over medium heat for 5-6 minutes or until they become golden brown in color. Add spices, tomatoes, green peas, tomato paste and MAGGI Chicken Stock cubes. Stir for 2 minutes then add the cooked lamb with 4½ cups of the cooked lamb stock, if the lamb stock is not enough add the some normal water.
  3. Add the rice and stir occasionally. Bring to boil then reduce heat, cover and simmer for 25 minutes or until rice is cooked.
Tip: This dish can be served with yogurt and oriental salad.


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