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    You are in: Home / Recipes / Saudi Rice With Lamb and Potato Recipe
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    Saudi Rice With Lamb and Potato

    Average Rating:

    2 Total Reviews

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    • on January 30, 2008

      I have made this twice now and my whole family loves it. Because lamb is not widely available where I live I make it with ground turkey instead. It's still great, though I would like to try it with the lamb at some point too. Make some Naan to go with it and you will have a great meal.

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    • on October 24, 2011

      This is really delicious for DH, DD (toddler) and I. I use canola oil to be soy free, yellow potatoes or different types of winter squash since we have been trying to avoid potatoes, lean ground beef with a little extra canola oil instead of lamb, black dried limes for which I remove any visible seeds, instead of Maggi cubes I use Emirati Style Yellow Chicken Stock to be gluten free which works perfect in this dish. I serve this rice with plain Balkan (thick) yogurt or Beet Root and Apple Raita which is absolutely delicious mixed in or Yogurt Salad (Jajeek) which is more traditional but we prefer the beet apple one! Plus a fresh salad such as, Cucumber and Pomegranate Salad. I will make this again & again.

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    Nutritional Facts for Saudi Rice With Lamb and Potato

    Serving Size: 1 (462 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1667.9
    Calories from Fat 1144
    Total Fat 127.2 g
    Saturated Fat 21.2 g
    Cholesterol 45.6 mg
    Sodium 92.7 mg
    Total Carbohydrate 112.1 g
    Dietary Fiber 7.2 g
    Sugars 3.4 g
    Protein 22.3 g

    The following items or measurements are not included:

    dried limes

    mutton stock cubes


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