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Ingredients

1 kg lamb, pieces with bones
8 cups water or 2000 ml
2 cubes MAGGI® Chicken Bouillon
2½ cups basmati rice or 500 g, washed and drained
2 tablespoons ghee
3 medium onions or 500 g, finely chopped
1 cup yoghurt or 250 g
2 medium tomatoes or 300 g, finely chopped
¾ teaspoon white ground pepper
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon ground turmeric
¾ teaspoon ground cardamom
3 cloves garlic, crushed

Preparation

Place lamb pieces and water in a large pot. Bring to boil and remove froth as it appears. Add the MAGGI® Chicken Bouillon cubes, cover and simmer over low heat for 1½ hours or until lamb pieces are cooked.
Remove lamb pieces from the stock, add the rice to stock, which should be around 6 cups or 1500ml, and boil it for 10 minutes or until almost cooked. Drain the rice and set aside.
Heat ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown. Add the cooked lamb pieces to the onions and mix carefully.
Combine the yogurt with the tomato, spices and the garlic and pour over the lamb pieces.
Add the cooked rice over the meat mixture, cover and cook over low heat for 25–30 minutes or until the rice is cooked.
Serve on a large serving dish and garnish with fried nuts.