• 2-3 pound lamb pieces
• 3 cups rice
• 2 large onions
• 3-4 tomatoes purée
• 1 teaspoon cardamom powder
• 4 tablespoons yogurt
• 1 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons megazlia spices:
cumin powder, black pepper powder, coriander powder, cinnamon powder, clove powder, cardamon powder, turmeric powder.
Add the lamb meat in pot and add some oil. Fry the meat for 3-4 minutes and then add water and cook the meat until tender.
In a separate pan lightly brown onions in oil. After meat is cooked, add meat to cooked onions and cook 5 min. Reserve the meat stock for later. Remove from heat and add 1 tablespoon megazlia spices, yogurt, cardamon powder, salt, turmeric powder and tomatoes puree.
Now in same pan add half of soaked rice in bottom of the pot then add in the meat and then add the remaining rice. On top of the rice add salt, 1 tablespoon megazlia spice, and then add in the meat stock. Cover and let the rice cook for 30 minutes on low heat. Then serve hot with salad.
Recipe courtesy by Gratify Cooking