Lamb Fuga(Kabsa)

by Sunitha Fernandez
Lamb with rice(Arabic Food)
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Mediterranean
Prep Time 45 minutes
Servings
people
Ingredients
  • Lamb(cubed) - 1 kg
  • Rice(cooked) - 450 g
  • Tomatoes - 450 g
  • Onion(finely diced, big) - 2 nos
  • Margarine - 225 g
  • Tomato paste - 1 tbsp
  • Green chilly(chopped) - 1 no
  • Ginger(finely chopped) -
  • Salt(As reqd) -
Cuisine Mediterranean
Prep Time 45 minutes
Servings
people
Ingredients
  • Lamb(cubed) - 1 kg
  • Rice(cooked) - 450 g
  • Tomatoes - 450 g
  • Onion(finely diced, big) - 2 nos
  • Margarine - 225 g
  • Tomato paste - 1 tbsp
  • Green chilly(chopped) - 1 no
  • Ginger(finely chopped) -
  • Salt(As reqd) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing lamb fuga, fry onions in a little margarine.
  2. Add the lamb and cook until golden brown.
  3. 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.
  4. Allow it to cook for another 10 minutes until the tomatoes become soft.
  5. Add in tomato paste, salt, ginger and green chilly. Mix well.
  6. Pour water till the lamb is immersed in it. Simmer it till the lamb is tender.
  7. Put the cooked rice in the lamb mixture. Mix it.
  8. Place the above into a casserole dish and cook at 180 degrees for 1 hour.
  9. Lamb-fuga is ready. Serve hot.
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