Ingredientes
Perna de cordeiro2 kilograms- Jameed yogurt1.5 kilograms
- Onion, chopped1 piece
Arroz Egípcio5 cups- Peeled almonds1 cup
- Chopped parsley0.3 cup
Ghee2 tablespoons- Salt to taste0
Pimenta1 teaspoon
Cúrcuma0.5 teaspoon
Passos
- 1
Wash the meat, clean it, and place it in a pot.
recipe.minutesUtensílios necessários:
Panela - 2
Add hot water to the pot to cover the meat and let it boil, then remove the scum from the surface of the water.
recipe.minutes - 3
In another pot on the stove, heat a teaspoon of ghee, add the chopped onion and stir until it wilts, then add it to the meat, cover the pot, and let the meat cook.
recipe.minutesUtensílios necessários:Panela
Frigideira - 4
In another pot, heat the liquid jameed yogurt, add the pepper, a teaspoon of ghee, and stir.
recipe.minutesUtensílios necessários:Panela - 5
When the meat is nearly cooked, add the jameed and stir with the meat broth, then let the mixture thicken and cook the meat well.
recipe.minutes - 6
Wash the rice, place an appropriate amount of water in a pot on the stove, add salt, turmeric, the remaining ghee, and let it boil.
recipe.minutesUtensílios necessários:Panela - 7
Add the rice to the pot and let it simmer until cooked.
recipe.minutes - 8
Fry the almonds until golden brown and set aside.
recipe.minutesUtensílios necessários:Frigideira - 9
Pour the rice into a large dish, place the meat on top of the rice, garnish with almonds and parsley, then drizzle the mansaf with jameed yogurt and serve hot.
recipe.minutes
Fatos nutricionais
Perna de cordeiropor 100gArroz Egípciopor 100gGheepor 100gPimentapor 100gCúrcumapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.