مدفونة ربيان
Ingredients
- 2Grams (g) Shrimp
- 1Psc.Chopped Onion
- 1CupMinced bell pepper
- 1CupRice
- 1PinchSalt
- 1Teaspoons (tsp)Fish spices
- 0.5ClovesMinced garlic
- 1Psc.Garlic bulb
- 2CupDates syrup
- 0.5CupChopped dill
- 0.5CupMinced parsley
- 1CupTamarind sauce
- 3Tablespoons (tbsp)Tomato paste
- 1CupTomato Sauce
- 1Grams (g) Tail fat
- 1Teaspoons (tsp)Minced ginger
Steps
- 1
In a pan over high heat, melt the lamb fat.
- 2
Add the cleaned and washed shrimp with the fish spices and stir for two to two and a half minutes.
- 3
Set the shrimp aside.
- 4
In the same pan, add the chopped onion and sauté.
- 5
Add a head of garlic, bell pepper, minced garlic, lemon juice, and tamarind and mix well.
- 6
When the vegetables release water, add coriander and dill, then sauté.
- 7
When the vegetables soften, add salt and crushed ginger, then sauté.
- 8
Set the mixture aside, then add tomato paste and sauté until aromatic.
- 9
Mix the tomato paste with the mixture.
- 10
Add the date molasses (optional) and stir.
- 11
Add tomato sauce and stir.
- 12
Return the shrimp to the pan and stir.
- 13
Once the shrimp is coated, add the cooked rice.
- 14
Cover the pan with aluminum foil and let it simmer on low heat for 20–25 minutes.
Nutrition Facts
