Ingredients
4 chopped onions
2 tbsp olive oil
1/2 kg of lamb section cut the size of 5 cm
6 beads medium-sized tomatoes and chopped
4 pills of dry lime soaked in hot water until it becomes tender (about half an hour)
8 beads, crushed cardamom
4 cinnamon sticks
2 to 3 teaspoons of the five spices roasted and ground
2 cups of brown rice
Water
Preparation
Place onions with oil in a large pot and fry until golden in color
Add the lamb and cook while continuing to stir until blush
Added after the tomatoes and a good amount of boiling water to cover the meat
Cook well on medium heat for about two hours.
Add soak water acid lemon, cardamom and pepper, cinnamon sticks and spices
Add the rice to the meat and stir
Pour a good amount of water to cover the rice and meat
Cover pan and cook over medium heat until the rice is cooked
Garnish with almonds and pine
Serve the dish hot
