Saturday, December 3, 2011

Lamb Kabsa with Jerrish Recipe - How to make Lamb Kabsa with Jerrish

Photo: Lamb Kabsa with Jerrish Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb Kabsa with Jerrish Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb Kabsa with Jerrish.

Preparation time :     20 minutes
Cooking time :     2 hours

Serves: 5 Persons
Difficulty: Easy
Cost: Cheap


5 cups water or 1250 ml
1 kg lamb shanks, cut into medium size cubes
3 tablespoons vegetable oil
2 medium onions or 300 g, cut into thin slices
2 medium tomatoes or 300 g, peeled and chopped
1 green chili pepper
2 teaspoons ground cumin
4 whole cardamom pods
¾ teaspoon ground black pepper
1 cinnamon stick
1 tablespoon tomato paste
2 cubes MAGGI® Chicken Bouillon
2 cups jerrish or 360 g, washed and drained


Add water and meat cubes to a large pot. Bring to boil and skim froth as it appears. Cover and simmer over low heat for 1½ hours or until meat is tender.

Heat oil in a medium pot, add and cook onions over medium heat for 5-6 minutes. Add chopped tomatoes, chili pepper, cumin powder, cardamom pods, black pepper, cinnamon stick, tomato paste and MAGGI® Chicken Bouillon cubes. Cook while stirring for 3-4 minutes.

Add the cooked meat with the stock to the pot, the stock should be around 3 cups or 750ml, add more water if needed.

Cover with the Jerrish, bring to boil and cook covered over low heat for 30-35 minutes or until Jerrish is cooked.

Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.

Nutritional Information:

Fats :     36.00 g
Protein :     47.00 g
Carbohydrate :     67.00 g
Energy :     767.00 Kcal

By Nestle Family 

More recipes from the hummus blog:

Date and cinnamon stuffed lamb
Moroccan spiced lamb and couscous
Spice Rubbed Lamb Pops
Lemon roast turkey with hazelnut & fig stuffing
Moroccan meatballs with couscous
Arabian Biryani   

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