1kg lamb meat from the shoulder
3g korkoum powder
2g sweet pepper
30g mixed nuts
1g bay leaf
3g salt and pepper
Pan fry the lamb for 5 minutes then add the onion, tomato, garlic, and leeks. Boil in water till cooked well for 2 hours. Strain the stock and keep aside.
For the rice, stir onions in oil with some cloves, korkoum powder and bay leaf. Add ½ liter of stock and some water over rice. After boiling, add some cubes of tomato, salt and seasoning. Slowly cook for 15 minutes.
For the sauce, take a saucepan, put some butter and flour; stir to become brown. Slowly add the stock, salt, pepper and cinnamon.
Put the rice in a big plate, topped with meat and garnish with fried nuts. Serve the sauce aside.