The best Zurbian lunch, come back to me with meat 

The best Zurbian lunch, come back to me with meat
Zurbian Adeni with meat, Zurbian Adeni, Zurbian meat, Zurbian in my own special way, Zurbian Adeni with meat, Zurbian Yemeni, how to make zurbian meat, Zurbian, distinguished zurbian in the kitchen
#cooking #cooking #easycooking #quickcooking
the components
A kilo to a quarter of any lamb
2 onions, sliced
5 crushed garlic cloves
A box of yogurt, but a quarter
A cup and a half of water
1 potato
Oil for frying onions
I cut off the lard
spices.
A spoonful of cumin seeds
A spoonful of peppercorns
A spoonful of coriander seeds
9 cloves, any blossom
4 Hill
3 cinnamon sticks
2 dried plums
2 bay leaves
rice ingredients
3 cups of super rice, washed and soaked for a quarter of an hour
Boiling water
cardamom. cinnamon. clove. Bay leaf. A spoonful of salt. a little bit of oil.
Powder components
2 tomatoes
Basbas Zaitari
Paper thyme
4 garlic cloves
salt . vinegar . water
method
Caramelize the onions and set it aside.
Toast all the zurbian spices until they smell fragrant and the color changes slightly.
We grind the spices.
We wash the meat, put it in a bowl and add the potatoes.
Then we add a spoonful of salt and a box of yogurt to a quarter.
We add crushed garlic.
Add the whole roasted and ground spices, add a quantity of caramelized onions and mix well for 3 minutes.
Then we put onion skins on top of the meat, put flaming coals, pour a little oil, evaporate, cover and leave for an hour.
Then we prepare the rice, wash it and soak it for 15 minutes.
Then we put the fat on the onion oil, melt it, put the marinated meat, stir it slightly, add a cup and a half of water, cover and leave it on a medium heat for half an hour, with the whistle and a towel over the whistle so that no air leaks out.
Then we boil the water, add the rice spices, salt and oil, pour the rice and let it boil for 7 minutes, and drain it from the water.
Then we open the pressure, test the meat, add the boiled rice, add the dyes and fried onions, and cover for 20 minutes on a low heat. Then we steam the rice.
We prepare the powder, squeeze all the ingredients of the powder, add salt, vinegar and water, mix and pour into the baking dish. Then we pour the zarbian to the serving plate, decorate with caramelized onions, and serve with sahawiq and Pepsi.
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