ASIAN CUISINE

Hello ladies and gents this is the viking telling you that today we are talking about

OMAN

The cuisine of Oman is influenced by Arab, Persian, Indian, Asian, Eastern Mediterranean, and African cuisine, reflecting Oman's position as a vast trading empire at the intersection of traditional spice trade routes. Dishes are often based on chicken, fish, and lamb, as well as the staple of rice. Most Omani dishes tend to contain a rich mixture of spices, herbs, and marinades. Although Omani cuisine varies within different regions of Oman, most dishes across the country have a staple of curry, cooked meat, rice, and vegetables. Soups are also common and are usually made from chicken, lamb, and vegetables (e.g., smoked eggplant). The main meal is usually eaten in the middle of the day, while dinner is lighter.

LAMB BIRYANI

Ingredients

• 1 large onion, chopped
• 1 tablespoon vegetable oil
• 600 g lamb pieces
• 1 sachet MAGGI® Kabsa Mix
• 1 cup yogurt
• 2 medium chillies
• 2 dried limes, cut in half and seeds removed
• 2 cups basmati rice, washed
• 1 medium carrot, grated
• 1 teaspoon saffron dissolved in ½ cup hot water
• 2-4 tablespoons rosewater
• ½ cup mixed nuts, toasted

How to Prepare

1. In a medium rice pot, sauté onions until golden, remove and reserve for garnish.
2. Meanwhile combine lamb, MAGGI® Kabsa Mix and yogurt in a mixing bowl and mix until fully coated. Add lamb mixture to the same pot along with dried lime and cook until lamb is tender.
3. Meanwhile boil rice in water until al dente, drain and pour over lamb mixture and add grated carrots over top. Reduce heat to medium-low and cover tightly with lid, allow rice to steam gently for 30 mins until fork tender. Remove lid and drizzle top with saffron water and rosewater. Garnish with mixed nuts and serve.

I hope you liked this post and as always have a chilled day from the viking

And as always have a chilled day from the viking.