Ingrédients
- Whole Lamb1 lamb
- Gulf Spices3 tablespoons
Curcuma2 teaspoons
Safran2 teaspoons
Eau de rose0.5 cup
Riz Basmati5 cups
Ghee1 cup- Onion, large, finely chopped3 pieces
Eau5 cups- Salt to taste0
- Almonds1 cup
- Pine Nuts1 cup
- Raisins0.5 cup
- Pistachios0.5 cup
Mesures
- 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 minutesMatériel requis:🍳Cloth - 2
Soak the saffron in rose water for 30 minutes.
30 minutes - 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 minutesMatériel requis:
Poêle à frire - 4
Preheat the oven to 180 degrees Celsius.
5 minutesMatériel requis:
Four - 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 minutesMatériel requis:Poêle à frire - 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 minutesMatériel requis:🍳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 minutes - 8
Remove the thread before serving.
5 minutes - 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 minutes
Faits nutritionnels
Curcumapour 100gSafranpour 100gEau de rosepour 100gRiz Basmatipour 100gGheepour 100gEaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.