Ingredients
- 2 cups vegetable oil, for frying
- 2 medium potatoes or 500 g, cut into medium cubes
- 1 medium onion or 125 g, chopped
- 2 cloves garlic, crushed
- 250 g minced lamb
- 2 dried limes, cut into halves
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- ¼ teaspoon saffron filaments
- 3 cubes
- 1 tablespoon tomato paste
- 4½ cups water
- 2½ cups basmati rice or 500 g, washed and drained
Preparation
Heat oil in a sauce pan (reserve 3
tablespoons of oil) and fry the potato cubes until the potatoes become
golden in color and tender. Set aside.
Heat the left 3 tablespoons in a large pot.
Fry onions for 3-4 minutes or until golden in color then add garlic and
stir for another minute.
Add minced lamb and fry for 5 minutes or until it becomes brown in color. Add dried limes, spices, cubes and tomato paste, stir for 1 minute then add the water and bring to boil.
Add the rice and the fried potatoes, bring
to boil with occasional stirring, cover and simmer on low heat for 20-25
minutes or until rice is cooked