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Lamb with rice(Arabic Food)
Published On: 28 Jun 2011
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
Bengali: Laban / Noone
For preparing lamb fuga, fry onions in a little margarine.
Add the lamb and cook until golden brown.
Put the tomatoes into boiling water for 2 minutes and then put it in ice water. Remove the skin and chop it into small dices. Put it into the lamb.
Allow it to cook for another 10 minutes until the tomatoes become soft.
Add in tomato paste, salt, ginger and green chilly. Mix well.
Pour water till the lamb is immersed in it. Simmer it till the lamb is tender.
Put the cooked rice in the lamb mixture. Mix it.
Place the above into a casserole dish and cook at 180 degrees for 1 hour.
Lamb-fuga is ready. Serve hot.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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