المكونات
- Whole Lamb1 lamb
- Gulf Spices3 tablespoons
كركم2 teaspoons
عصفر2 teaspoons
ماء الورد0.5 cup
أرز البسمتي5 cups
سمن1 cup- Onion, large, finely chopped3 pieces
ماء5 cups- Salt to taste0
- Almonds1 cup
- Pine Nuts1 cup
- Raisins0.5 cup
- Pistachios0.5 cup
الخطوات
- 1
Rub the lamb with a damp cloth, then with salt, two tablespoons of Gulf spices, and one teaspoon of turmeric. Set the lamb aside for a while.
5 دقيقةالأدوات اللازمة:🍳Cloth - 2
Soak the saffron in rose water for 30 minutes.
30 دقيقة - 3
Sauté the onions in half a cup of ghee until they soften. Add the rice, the remaining Gulf spices, and turmeric while stirring. Add the water and bring to a boil. Add salt, then reduce the heat and let the mixture simmer for 10 minutes.
10 دقيقةالأدوات اللازمة:
مقلاة - 4
Preheat the oven to 180 degrees Celsius.
5 دقيقةالأدوات اللازمة:
فرن - 5
Sauté the nuts in three tablespoons of ghee, then add them along with the raisins to the rice. Remove the rice from the heat and pour half of the rose water over it, letting it sit for 20 minutes to absorb all the liquid.
20 دقيقةالأدوات اللازمة:مقلاة - 6
Stuff the lamb with the rice, then sew it up. Place the lamb in a roasting pan and brush it with the remaining ghee. Then wrap the lamb tightly in aluminum foil.
10 دقيقةالأدوات اللازمة:🍳Brush🍳Roasting Pan - 7
Bake the lamb in the oven for 4-5 hours at 270 degrees Celsius, making sure to pour the accumulated broth from the roasting pan and the remaining rose water over the lamb from time to time to prevent it from drying out. When the meat becomes tender, remove the aluminum foil and let the lamb brown.
300 دقيقة - 8
Remove the thread before serving.
5 دقيقة - 9
Sometimes, a chicken is stuffed with boiled eggs and rice stuffing, and then the chicken itself is stuffed with lamb along with the remaining stuffing.
5 دقيقة
الحقائق الغذائية
كركملكل 100غعصفرلكل 100غماء الوردلكل 100غأرز البسمتيلكل 100غسمنلكل 100غماءلكل 100غ* المعلومات الغذائية أرقامها تقريبية واحتسابها قد يتأثر بنوع المكون وبطريقة الزراعة والتخزين والطبخ