Jareesh Saudi with Lamb
Ingredients
For 4 people
- 10 g Ghee
- 70 g Onion, sliced
- 300 g Boneless Lamb, cut in cubes
- 7 g Cumin Powder
- 25 g Egyptian Rice, washed
- 115 g Jareesh, washed
- 5 g Salt
- 600 ml Hot Chicken Stock
- 150 g Yoghurt
Instructions
Prepare the ingredients.
Wash the jareesh and rice together. Dice the onion & cut the meat into cubes.
Add the ghee, onion, and lamb pieces into the pan.
Stir for 2 min.
Add the stock, jareesh, and rice.
Pressure cooking.
Add the yoghurt and stir well.
Simmer for 10 min.
Serve with sautéed onions on top.
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