Meat with Rice in Special Marinade

بلسم بن عبد الكريمCuisinier

Ingrédients

• Large pieces of lamb meat
  1 kg
• Citron
  1
• Sel
  1
• Moutarde
  1
• Épices mélangées
  1 teaspoon
• Poivre noir
  1
• 5 Cloves
  5 pieces
• Cardamome moulue
  1
• Muscade
  1
• Saffron or turmeric zest
  1
• A pinch of cinnamon
  1
• 1 cup of basmati rice
  1 cup
• 1 cup of Egyptian rice, soaked and washed
  1 cup
• 1/2 tsp mixed spices
  0.5 teaspoon
• 1 tsp ground cardamom
  1 teaspoon
• Zest of half a nutmeg
  0.5 piece
• 2 tsp salt
  2 teaspoon
• 1/4 tsp cinnamon
  0.3 teaspoon
• 1/2 tsp turmeric
  0.5 teaspoon
• 100g minced meat
  0.1 kg
• Cube Maggi
  1
• Juice of lemon
  1
• 1.5 tbsp ghee
  1.5 tablespoon
• 3 tbsp corn oil
  3 tablespoon

Mesures

1. 1

   Sauté the meat in 1 teaspoon of ghee with a pinch of spice and salt until it changes color. Then add the Maggi cube.

   Matériel requis:

   Poêle à frire

   5 minutes
2. 2

   Pour hot water over it (about 2.5 cups) along with all the spices mentioned, salt, and lemon juice.

   5 minutes
3. 3

   Let it boil for ten minutes covered on low heat.

   10 minutes
4. 4

   Then add the soaked and washed rice and ensure there is enough water. Cover it on high heat until the water dries up (it should not be visible on the surface of the rice).

   10 minutes
5. 5

   Transfer it to low heat and let it simmer covered. If the rice is still not cooked, you can sprinkle a little water.

   5 minutes
6. 6

   Heat the oil and ghee on the stove, then pour it over the rice and turn off the heat; it will be ready.

   5 minutes
7. 7

   Wash the meat and rub each piece with lemon, then sprinkle with salt and coat with mustard, rubbing it all over.

   10 minutes
8. 8

   Then sprinkle it with the spices in succession and rub them all over.

   5 minutes
9. 9

   We need an American pot for oven cooking.

   Matériel requis:

   🍳

   American Pot
10. 10

    Alternatively, we can place it in a baking tray and cover it with aluminum foil.

11. 11

    Pour water into the tray or pot until it reaches halfway without submerging the meat, along with an onion, a sprinkle of spices, a pinch of salt, and 1/3 cup of oil or a tablespoon of ghee.

    5 minutes
12. 12

    Close the lid and place it in a preheated oven at high temperature until the water boils, then reduce the heat to 180 and leave it for 2 to 3 hours until browned.

    180 minutes
13. 13

    Occasionally check the water and add more if it decreases and the meat is still not cooked.

14. 14

    The second method: is to marinate the meat as we did in the first method, then fry it in deep oil until browned... then transfer it to a pot and submerge it in hot water with an onion, a sprinkle of spices, and lemon juice. Cover it and let it simmer on low heat for at least two hours or until cooked.

    120 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Citronpour 100g

Énergie29 kcal

Protéines1.1 g

Lipides totaux0.3 g

Glucides9.3 g

Sucres totaux2.5 g

Fibres alimentaires2.8 g

Eau88 g

Selpour 100g

Cendres100 g

Moutardepour 100g

Énergie66 kcal

Protéines5.4 g

Lipides totaux4.2 g

Glucides5.6 g

Fibres alimentaires4 g

Sucres totaux0.9 g

Épices mélangéespour 100g

Énergie350 kcal

Protéines10 g

Lipides totaux15 g

Glucides60 g

Fibres alimentaires20 g

Poivre noirpour 100g

Énergie250 kcal

Protéines10 g

Lipides totaux4 g

Glucides64 g

Fibres alimentaires25 g

Cardamome mouluepour 100g

Énergie311 kcal

Protéines10.8 g

Lipides totaux6.7 g

Glucides68.5 g

Fibres alimentaires28 g

Sucres totaux0.6 g

Muscadepour 100g

Énergie525 kcal

Protéines5.84 g

Lipides totaux36.31 g

Glucides49.29 g

Fibres alimentaires20.8 g

Cube Maggipour 100g

Énergie380 kcal

Protéines10 g

Lipides totaux5 g

Glucides75 g

Sucres totaux5 g

* 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.

Caractéristiques et étiquettes diététiques