Συστατικά
- Whole lamb1 lamb
- Gulf spices3 tablespoons
Κουρκούμη2 teaspoons
Κρόκος2 teaspoons
Ροδόσταγμα0.5 cup
Ρύζι Μπασμάτι5 cups
Γκι1 cup- Onion, large size, finely chopped3 pieces
Νερό5 cups- Salt to taste0
- Almonds1 cup
- Pine nuts1 cup
- Raisins0.5 cup
- Pistachios0.5 cup
Βήματα
- 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 λεπτάΑπαραίτητα Εργαλεία:🍳Damp cloth - 2
Soak the saffron in rose water for 30 minutes.
30 λεπτά - 3
Fry 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 it to a boil. Add salt, then reduce the heat and let the mixture simmer for 10 minutes.
10 λεπτάΑπαραίτητα Εργαλεία:
Τηγάνι - 4
Preheat the oven to 180 degrees Celsius.
5 λεπτά - 5
Fry 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, then set it aside for 20 minutes to allow the rice to absorb all the liquid.
20 λεπτά - 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 λεπτάΑπαραίτητα Εργαλεία:🍳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 λεπτά - 8
Remove the thread before serving.
5 λεπτά - 9
Sometimes, a chicken is stuffed with boiled eggs and rice filling, and then the chicken itself is stuffed with lamb along with the remaining filling.
5 λεπτά
Διατροφικά Στοιχεία
Κουρκούμηανά 100gΚρόκοςανά 100gΡοδόσταγμαανά 100gΡύζι Μπασμάτιανά 100gΓκιανά 100gΝερόανά 100g* Οι διατροφικές πληροφορίες είναι κατά προσέγγιση και ο υπολογισμός τους μπορεί να επηρεαστεί από τον τύπο του συστατικού και τις μεθόδους καλλιέργειας, αποθήκευσης και μαγειρέματος.