Meat Maghdout

Latifa Al-SharifCozinheiro

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
• Folhas de louro
  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

Passos

1. 1

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

   Utensílios necessários:

   Panela

   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.

   Utensílios necessários:

   Pinças

   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

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Salpor 100g

Cinza100 g

Folhas de louropor 100g

Energia313 kcal

Proteínas7.6 g

Gordura Total8.4 g

Carboidratos74.9 g

Fibra Alimentar26.3 g

Açúcares Totais0.3 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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