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Omani Lamb Kabouli Recipe

Omani Lamb Kabouli Recipe

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Ingredients:

Serving

1 kg lamb , legs pieces with bones
9 cups water (2 1/4 liters)
3 small cinnamon sticks
1 tsp whole cardamom pod
1 tsp clove
1 tsp whole black peppercorn
1/2 cup water (125 ml)
3 medium onions (or 375 g- sliced )
4 tbsp ghee
3 garlic cloves, crushed
3 tbsp raisins
1 (400 g) can canned chick-peas
4 tbsp omani spices
1/2 tsp saffron strand
1/2 cup rose water
3 bouillon cubes , mutton (if you have lamb stock or chicken stock use 3 cups as part of the above water)
2 1/2 cups basmati rice
2 garlic cloves, chopped
1 tbsp cumin seed (15 ml)
1 tbsp coriander seed (15 ml)
1 tbsp cardamom seed (15 ml)
2 tsp cayenne pepper (10 ml)
1/2 tsp ground turmeric (2 ml)
about 2 tbsp distilled vinegar (30 ml)

Directions:

To make the Omani spice paste:.
Combine all ingredients in an electric food processor and process until a thick paste is formed, adding more vinegar if necessary. Keep aside.
Put lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the cinnamon sticks, and all whole spices. Cover and simmer over low heat for 11/2 hours or until the meat becomes tender. Remove lamb pieces, put them in a bowl and set aside. Drain the stock and set aside.
Cook the extra water and onion in a large sauce pan with occasional stirring for 5 minutes or until water is steamed and the onions become tender.
Add 2 tablespoons of the ghee (reserve 2 tablespoons) and stir for another 3 minutes or until onions become golden in color. Add garlic, raisins, chickpeas, 1 tablespoon of Omani mixed spices (reserve 3 tablespoons), saffron strands and rose water, stir for 1 minutes then set aside.
In a large pot put 41/2 cups of drained stock; add more water if stock is not enough. Add the remaining 2 tablespoons of ghee, the remaining 3 tablespoons of Omani mixed spices, the Bouillon cubes and rice.
Bring to boil with occasional stirring, cover and cook over low heat for 10 minutes or until rice is half cooked, add the boiled lamb pieces on top of the rice, cover and cook on low heat again for another 10-15 minutes or until rice is cooked.
Serve the rice and lamb in plate topped with the onion mixture.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	576.85 Kcal (2415 kJ)
Calories from fat	338.99 Kcal
		% Daily Value*
Total Fat	37.67g	58%
Cholesterol	110.63mg	37%
Sodium	113.25mg	5%
Potassium	449.49mg	10%
Total Carbs	34.97g	12%
Sugars	2.16g	9%
Dietary Fiber	2.44g	10%
Protein	24.37g	49%
Vitamin C	4.7mg	8%
Iron	28.7mg	159%
Calcium	79.6mg	8%

Amount Per 100 g
Calories	104.56 Kcal (438 kJ)
Calories from fat	61.44 Kcal
		% Daily Value*
Total Fat	6.83g	58%
Cholesterol	20.05mg	37%
Sodium	20.53mg	5%
Potassium	81.47mg	10%
Total Carbs	6.34g	12%
Sugars	0.39g	9%
Dietary Fiber	0.44g	10%
Protein	4.42g	49%
Vitamin C	0.9mg	8%
Iron	5.2mg	159%
Calcium	14.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

14.2

Points
16

PointsPlus

Good Points

saturated fat free,
very low sodium,
sugar free

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