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Kuwaiti Lamb Majboos
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Kuwaiti Lamb Majboos

1 h 50 minPara 4Nutri-Score C€€
de @cookingtales112 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • oil (for sautéing and frying)Despensa75 ml
  • boneless lamb (cut into large pieces)Carne600 g
  • rice (soaked 3 hours, drained)Cereales250 g
  • warm water (warm)Otro600 ml
  • whole black pepper (whole)Especias6 g
  • cumin seeds (whole)Especias6 g
  • cumin powder (ground)Especias6 g
  • coriander powder (ground)Especias6 g
  • star anise (whole)Especias3 piezas
  • cinnamon stick (whole)Especias2 piezas
  • bay leaf (whole)Especias2 piezas
  • dried lemon (whole)Especias2 piezas
  • green cardamom (whole)Especias3 piezas
  • black cardamom (whole)Especias2 piezas
  • crushed ginger-garlic (crushed)Frutas y verduras15 g
  • onion (chopped)Frutas y verduras15 g
  • saltEspecias15 g
  • black pepper (ground)Especias6 g
  • saffron (pinch)Especias200 miligramos
  • milk (for blooming the saffron)Lácteos30 ml
  • tomato pasteDespensa15 g
  • chilli flakesEspecias6 g
  • oregano (pinch, dried)Especias500 miligramos
  • white raisins (for frying)Despensa40 g

por ración

Nutrición

581kcal

Carbohidratos
54 g
Proteínas
33 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla a presión
  • Sartén
  • Cazo
  • Escurridor
  • Bol
  • Pincel de cocina

paso a paso

Preparación

  1. Sauté the aromatics

    • Heat the oil in the pressure cooker and add the whole black pepper, cumin seeds, star anise, cinnamon sticks, bay leaves, dried lemons, green cardamom and black cardamom.
    • Stir in the crushed ginger-garlic and chopped onion and sauté until fragrant.
    Paso 1

  2. Pressure-cook the lamb

    • Add the lamb pieces, warm water, salt and black pepper.
    • Close the pressure cooker and cook on very low heat until the lamb is tender.
    Paso 2

  3. Strain the yakhni

    • Remove the lamb pieces and set aside.
    • Strain the broth through a colander and reserve a few spoonfuls of the yakhni for the glaze.
    Paso 3

  4. Cook the rice

    • Bloom the saffron in the warm milk.
    • Bring the strained yakhni to a boil in a saucepan, add the soaked rice, cumin powder, coriander powder and saffron milk.
    • Cover and cook on very low heat, then switch off the heat and let it rest.
    Paso 4

  5. Make the glaze and crisp the lamb

    • Mix the reserved yakhni with the tomato paste, chilli flakes, a little oil and oregano.
    • Brush the mixture over the lamb pieces.
    • Pan-fry the lamb until crispy and golden.
    Paso 5

  6. Fry the raisins and serve

    • Fry the white raisins in a little oil until plump.
    • Serve the rice topped with the crispy lamb and fried raisins.
    Paso 6
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