Ingrediënten
- Whole Lamb1 lamb
- Gulf Spices3 tablespoons
Kurkuma2 teaspoons
Saffraan2 teaspoons
Rozenwater0.5 cup
Basmati Rijst5 cups
Ghee1 cup- Onion, large, finely chopped3 pieces
Water5 cups- Salt to taste0
- Almonds1 cup
- Pine Nuts1 cup
- Raisins0.5 cup
- Pistachios0.5 cup
Stappen
- 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 minBenodigde hulpmiddelen:🍳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 minBenodigde hulpmiddelen:
Koekenpan - 4
Preheat the oven to 180 degrees Celsius.
5 minBenodigde hulpmiddelen:
Oven - 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 minBenodigde hulpmiddelen:Koekenpan - 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 minBenodigde hulpmiddelen:🍳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
Voedingsfeiten
Kurkumaper 100gSaffraanper 100gRozenwaterper 100gBasmati Rijstper 100gGheeper 100gWaterper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.