Ingredienti
Agnello1 kilogram
Riso4 cup
Cipolla3 piece
Salsa di pomodoro400 gram
Peperoncino verde2 piece
Carota3 piece
Scorza di limone1 teaspoon
Spezie per Kabsa1 tablespoon
Olio vegetale0.3 cup- Spezie per Kabsa0.3 kilogram
Cannella in polvere0.3 kilogram
Cardamomo macinato0.3 kilogram- Ground galangal0.3 kilogram
- Ground cloves2 tablespoon
Passi
- 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 minUtensili necessari:🍳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 minUtensili necessari:
Pentola - 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 min - 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 min
Fatti nutrizionali
Agnelloper 100gRisoper 100gCipollaper 100gSalsa di pomodoroper 100gPeperoncino verdeper 100gCarotaper 100gScorza di limoneper 100gSpezie per Kabsaper 100gOlio vegetaleper 100gSpezie per Kabsaper 100gCannella in polvereper 100gCardamomo macinatoper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.