Meat Maghdout

Latifa Al-SharifKüchenchef

Zutaten

• 1 kilogram of bone-in lamb, can be shoulder or as desired
  1 kilogram
• 2 medium onions, sliced
  2 pieces
• 1/2 tablespoon of tomato paste
  0.5 tablespoon
• 1 large tomato, chopped
  1 piece
• 2 hot peppers, optional
  2 pieces
• 1 sweet pepper, chopped
  1 piece
• 1/2 tablespoon of ground cumin
  0.5 tablespoon
• 1 teaspoon of seven spices
  1 teaspoon
• Salz
  0
• 1/4 tablespoon of black pepper
  0.3 tablespoon
• Cardamom pods
  0
• Lorbeerblätter
  0
• 2 cinnamon sticks
  2 sticks
• Clove buds
  0
• 1 dried black lime
  1 piece
• 2.5 liters of water
  2.5 liters
• 3 tablespoons of vegetable oil
  3 tablespoon
• 3 cups of basmati rice, soaked
  3 cups

Schritte

1. 1

   In a pot, add the oil and sauté the onions.

   Benötigte Werkzeuge:

   Topf

   5 Min
2. 2

   Until they soften, then add the remaining ingredients except for the meat and rice and let it boil.

   5 Min
3. 3

   In the meantime, wash the meat and submerge it in water, then place it on the heat until it boils. After boiling, remove the meat with tongs and place it in the pot with the onions and other ingredients and water.

   Benötigte Werkzeuge:

   Zange

   5 Min
4. 4

   Let it cook on medium heat with the lid on until the meat is cooked.

   10 Min
5. 5

   Once cooked, remove the meat, strain the broth, return it to the pot, and add the meat back on top along with a few cloves and some black pepper and cinnamon sticks, then add the strained rice and let it cook until the rice is done and serve.

   5 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Salzpro 100g

Asche100 g

Lorbeerblätterpro 100g

Energie313 kcal

Proteine7.6 g

Gesamtfett8.4 g

Kohlenhydrate74.9 g

Ballaststoffe26.3 g

Gesamtzucker0.3 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags