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Recipe Ingredients:
3 kg lamb
2 liters of Shaaban jameed (dried yogurt)
1 liter of Almarai buttermilk
1 tablespoon clarified butter
For the rice:
6 cups of Shaaban medium-grain rice
1/2 cup clarified butter
2 tablespoons of salt
7 cups of hot water
For serving:
Shrak bread
Pine nuts and almonds
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