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Pressed Lamb with Rice (Magh'loot)
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Ingredients
- Lamb on the bone1 kg
- Onions1 large onion
- Garlic1 tsp
- Dried lime (loomi)1 piece
- Cinnamon2 stalks
- Cloves3
- Saffrona pinch
- Whole black peppercornsto taste
- Turmeric1 tsp
- Coriander1 tsp
- Ground Cinnamon1 tsp
- Ground black pepper1 tsp
- Cumin1 tsp
- Paprika1 tsp
- Onion powder1 tsp
- Garlic powder1 tsp
- Meat spice mix1 tsp
- Kabsa spice mix1 tsp
- curry powder1 tsp
- Tomato paste2 tbsp
- Sugara pinch
- Grated tomato1
- Saltto taste
- Boiling wateras needed
- Basmati rice2 cups
- Hot pepperto taste
- Mixed nutsto taste
- Raisinsto taste
- Fresh corianderto taste
Allergens (inferred from ingredient names): nuts
Nutrition per serving (modelled estimate, not measured): kcal 620, protein 38, fat 30, carbs 48, fiber 3, sugar 10
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: قناة فاطمة أبو حاتي — يوتيوب. Rewritten from the Fatma Abu Haty channel and credited; creator permission to be confirmed