Meat Maghdout

Latifa Al-SharifCocinero

Ingredientes

• 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
• Sal
  0
• 1/4 tablespoon of black pepper
  0.3 tablespoon
• Cardamom pods
  0
• Hojas de laurel
  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

Pasos

1. 1

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

   Herramientas necesarias:

   Olla

   5 minutos
2. 2

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

   5 minutos
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.

   Herramientas necesarias:

   Pinzas

   5 minutos
4. 4

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

   10 minutos
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 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Salpor 100g

Ceniza100 g

Hojas de laurelpor 100g

Energía313 kcal

Proteínas7.6 g

Grasa total8.4 g

Carbohidratos74.9 g

Fibra dietética26.3 g

Azúcares totales0.3 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas