Ingredjenti
- Whole Lamb1 lamb
- Gulf Spices3 tablespoons
Kurkuma2 teaspoons
Safran2 teaspoons
Il-likwidu tal-ward0.5 cup
Riz Basmati5 cups
Ghee1 cup- Onion, large, finely chopped3 pieces
Ilma5 cups- Salt to taste0
- Almonds1 cup
- Pine Nuts1 cup
- Raisins0.5 cup
- Pistachios0.5 cup
Passi
- 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 minGħodda meħtieġa:🍳Cloth - 2
Soak the saffron in rose water for 30 minutes.
30 min - 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 minGħodda meħtieġa:
Pan - 4
Preheat the oven to 180 degrees Celsius.
5 minGħodda meħtieġa:
Forn - 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 minGħodda meħtieġa:Pan - 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 minGħodda meħtieġa:🍳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 min - 8
Remove the thread before serving.
5 min - 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 min
Fatti tan-Nutrizzjoni
Kurkumagħal kull 100gSafrangħal kull 100gIl-likwidu tal-wardgħal kull 100gRiz Basmatigħal kull 100gGheegħal kull 100gIlmagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.