Ingredients
Directions
- 1
boil the lamb pieces with 6 cups of water. A cinnamon stick. Few bayleaves and an onion for about an hour or till the lamb is almost tender.
- 2
saute the broad beans in a bit of olive oil salt pepper garlic and coriander and set it aside.
- 3
soak two cups of @canarybasmati with 1 cup of egyptian rice for 30 minutes.
- 4
place a baking sheet at the bottom of a pot to prevent sticking. Place the broad beans topper with the lamb pieces. And layer the pot with the rice and beans.
- 5
season the rice with salt pepper and cinnamon then add 4-5 cups of water with the lamb stock ( 3 cups of stock 1 cup of water)
- 6
let the pot get to a boil then drop the heat to a simmer cover and let it cook for 30 minutes.
- 7
let the pot rest for another 30 minutes before flipping.
- 8
serve it with yogurt and enjoy.
