Saudi Rice With Lamb And Potato - cooking recipe

Ingredients

2 cups vegetable oil (for frying)
2 medium potatoes, cut into medium cubes
1 medium onion, chopped
2 garlic cloves, crushed
250 g ground lamb
2 dried limes, cut into halves
1/4 teaspoon cumin powder
1/4 teaspoon cinnamon
1/4 teaspoon cardamom powder
1/4 teaspoon black pepper
1/4 teaspoon saffron, leaves
3 maggi mutton stock cubes (Authentic Taste)
1 tablespoon tomato paste
4 1/2 cups water
2 1/2 cups basmati rice, washed and drained

Preparation

Heat oil in sauce pan (reserve 3 tablespoon 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, MAGGI Mutton Stock (Authentic Taste) 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.