Lamb Tomato and Green Peas Rice
100Min
Easy
Ingredients
6
6 servings
ingredient_quantity
recipe ingredient
750
g
Beef, loin, tenderloin roast, boneless, separable lean only, trimmed to 0 fat, all grades, raw
2000
g
Water, bottled, generic
2
g
Spices, cardamom
3
tbsp
Vegetable oil-butter spread, reduced calorie
2
g
Spices, cinnamon, ground
125
g
Onions, raw
400
g
Peas, green, raw
2
g
Spices, turmeric, ground
500
g
Rice, white, medium-grain, raw, unenriched
2
g
Spices, coriander seed
2
g
Spices, nutmeg, ground
300
g
Tomatoes, red, ripe, raw, year round average
2
tbsp
Tomato products, canned, paste, without salt added
30
g
Maggie Chicken Stock
.
Nutrition Value
Fats
11.77
Protein
37.6
Carbohydrates
81.74
Energy
585.83
Information per serving
Instruction
100 Minutes
-
Step 1
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. -
Step 2
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. -
Step 3
Add rice and stir occasionally. Bring to boil then reduce heat, cover and simmer for 25 mins or until rice is cooked.
