Lamb Kabouli Recipe | MAGGI® Arabia
Lamb Kabouli
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Lamb Kabouli

This Lamb Kabouli recipe is purely and utterly delectable! A must-try in every household. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Ingredients

  • 1 kg lamb legs, pieces with bones
  • 9 cups water or 2¼ litres
  • 3 small cinnamon sticks
  • 1 teaspoon whole cardamom pods
  • 1 teaspoon whole cloves
  • 1 teaspoon whole black peppers
  • ½ cup water or 125 ml, extra quantity
  • 3 medium onions or 375 g, sliced
  • 4 tablespoons ghee
  • 3 cloves garlic, crushed
  • 3 tablespoons raisins
  • 1 tin canned chickpeas or 400 g, (dingo) drained
  • 4 tablespoons Omani mixed spices
  • ½ teaspoon saffron filaments
  • ½ cup rose water or 125 ml
  • 3 cubes MAGGI® Mutton Stock (Authentic Taste)
  • 2½ cups basmati rice or 500 g, washed and drained
  • 3 cubes MAGGI® Chicken Bouillon

How to Prepare

  1. Put lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the cinnamon sticks, and all whole spices. Cover and simmer over low heat for 1½ hours or until the meat becomes tender. Remove lamb pieces, put them in a bowl and set aside. Drain the stock and set aside.
  2. Cook the extra water and onion in a large sauce pan with occasional stirring for 5 mins or until water is steamed and the onions become tender. Add 2 tablespoons of the ghee (reserve 2 tablespoons) and stir for another 3 mins or until onions become golden in color.
  3. Add garlic, raisins, dingo (chickpeas), 1 tablespoon of Omani mixed spices (reserve 3 tablespoons), saffron leaves and rose water, stir for 1 min then set aside.
  4. In a large pot put 4½ cups of drained stock; add more water if stock is not enough. Add the remaining 2 tablespoons of ghee, the remaining 3 tablespoons of Omani mix spices, MAGGI® Chicken Bouillon cubes and rice. Bring to boil with occasional stirring, cover and cook over low heat for 10 mins or until rice is ½ cooked, add the boiled lamb pieces on top of the rice, cover and cook on low heat again for another 10-15 mins or until rice is cooked.
  5. Serve the rice and lamb in plate topped with the onion mixture.

Nutritional Info

Energy: 874.00 Kcal
Protein: 44.00 g
Carbohydrate: 100.00 g
Fats: 32.00 g

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