Ingrédients
Agneau1 kilogram
Riz4 cup
Oignon3 piece
Sauce tomate400 gram
Piment vert2 piece
Carotte3 piece
Zeste de citron1 teaspoon
Épices de Kabsa1 tablespoon
Huile Végétale0.3 cup- Épices de Kabsa0.3 kilogram
Cannelle moulue0.3 kilogram
Cardamome moulue0.3 kilogram- Ground galangal0.3 kilogram
- Ground cloves2 tablespoon
Mesures
- 1
To prepare the Kabsa spices, mix all the spices well in a bowl, take one tablespoon of the mixture and set it aside for use in the recipe, then store the remaining seasoning in a jar or a container for future use.
5 minutesMatériel requis:🍳Bowl - 2
To prepare the Kabsa, heat the oil and onions in a pot until the onions turn yellow, then add the meat and stir well, letting it cook for 5 minutes to brown slightly.
5 minutesMatériel requis:
Marmite - 3
Add a teaspoon of the Kabsa spices and one Maggi cube, then add the tomato paste over the meat and stir well. Add the grated carrots, lemon zest, and water, and let the meat cook until tender.
10 minutes - 4
When cooked, the sauce should be slightly thick. Season with salt, drain the rice, and add it without stirring. Let the water evaporate, then stir the rice, turn off the heat, cover the pot, and let the rice absorb the water and steam until cooked, then serve.
10 minutes
Faits nutritionnels
Agneaupour 100gRizpour 100gOignonpour 100gSauce tomatepour 100gPiment vertpour 100gCarottepour 100gZeste de citronpour 100gÉpices de Kabsapour 100gHuile Végétalepour 100gÉpices de Kabsapour 100gCannelle mouluepour 100gCardamome mouluepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.