Meat Maghdout

Latifa Al-SharifCuoco

Ingredienti

• 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
• Sale
  0
• 1/4 tablespoon of black pepper
  0.3 tablespoon
• Cardamom pods
  0
• Foglie di alloro
  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

Passi

1. 1

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

   Utensili necessari:

   Pentola

   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.

   Utensili necessari:

   Pinze

   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

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Saleper 100g

Ceneri100 g

Foglie di alloroper 100g

Energia313 kcal

Proteine7.6 g

Grassi totali8.4 g

Carbohydrate74.9 g

Fibre alimentari26.3 g

Zuccheri totali0.3 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag