Lamb Tomato and Green Peas Rice
Not included in this recipe
Ingredients
Servings
Nutri value
| Carbohydrates | 30.49 g |
| Energy | 363.86 kcal |
| Fat | 12.32 g |
| Protein | 33.62 g |
| Fiber | 6.07 g |
| Sodium | 1067.29 g |
| Sugar | 6.75 g |
Instructions
Total
5'Preparation
100'Cooking
0'Waiting
Step by step
Put lamb chunks and water in a large pot. Bring to boil and remove froth as it appears. Simmer over low heat for 1½ hours or until lamb becomes tender. Set aside.
Heat the vegetable oil in a large saucepan, add and cook onions over medium heat for 5-6 mins or until they become golden brown in color. Add spices, tomatoes, green peas, tomato paste and MAGGI® Chicken Bouillon cubes. Stir for 2 mins then add the cooked lamb with 4½ cups of cooked lamb stock, if the lamb stock is not enough, add some normal water.
Add rice and stir occasionally. Bring to boil then reduce heat, cover and simmer for 25 mins or until rice is cooked.
Have you tried this recipe?
Mark it as done to save it in your Cookbook and see where you are in the challenges!
Lamb Tomato and Green Peas Rice
How was this recipe?
Share your thoughts!