Ingredients:
4 kg Mutton/lamb meat
2 containers of Teeba Jameed Liquid
2 tbsp. Ghee
1 tbsp. Cardamom
2 Shrak bread
6 cups Short grain rice
6 cups Water
¼ cup Vegetable oil
Almonds and pine nuts
Pinch of salt
Instructions:
Fill a pot with water, add the meat, boil, and cook for 2 hours. In a separate pot, add 2 containers of Teeba Jameed Liquid, 3 cups of the meat stock, tbsp. of ground cardamom, bring the mixture to a boil on high heat while continuously stirring, add salt to taste. Add the meat in the Jameed sauce and leave it to simmer for 10 minutes.
On the serving plate, top the shrak bread with the prepared rice, add the meat pieces on top, and pour Teeba Jameed sauce on the outer sides of the serving plate. Garnish with almonds and pine nuts.