Half Neami Kashmiri Lebanese (medium)

(With or without Liah) Half Najdi Kashmiri Laban meat comes to you by air (without head or entrails) and is processed by us, including cutting, packaging, and delivery. The approximate weight is 3.5-3.9 kg. Important notes: The slaughtered animal comes without the head, liver, and entrails, according to the regulations of the Food and Drug Authority. This weight is approximate for slaughtered animals, and to protect rights and out of fear of consuming forbidden money, if the weight of the slaughtered animal is less than the indicated weight, we will add pieces of the same type until the weight matches what is described in the product description. If the weight exceeds the indicated weight, we will reduce pieces of the same type until the weight matches. Features of Najdi Kashmiri Laban meat: - The meat of Najdi Kashmiri is delicious and of high quality - It is inspected by a specialized medical team - Stored in a cool place at an appropriate refrigeration temperature to ensure you receive the best flavor of the meat - The price of Najdi Kashmiri Laban meat is economical - The slaughtered meat is tender, easy to cook, and easy to chew - Najdi Kashmiri Laban meat is used to prepare the most delicious dishes, including the following: **Najdi Kashmiri Laban Meat Mandi Recipe** One of the best recipes for Najdi Kashmiri Laban meat is Mandi, and its ingredients are as follows: Three tablespoons vegetable oil, two chopped tomatoes, two chopped onions, two chopped red hot peppers, a teaspoon of turmeric, assorted spices, half a teaspoon of ground coriander, a tablespoon of tomato paste, one kilogram of Najdi Kashmiri Laban meat, a quarter teaspoon of cumin, two and a half cups of rice, boiling water, and salt to taste. **Preparation method for Najdi Kashmiri Laban Meat Mandi** - Put onions and oil in a pressure cooker over medium heat and sauté until the onions soften. - Then add the peppers, tomatoes, and spices, and stir well. - After that, add the tomato paste and continue stirring for a minute. - Then add the Najdi Kashmiri Laban meat and stir until the color changes. - Next, cover the mixture with boiling water and leave it on medium heat until it boils. - Afterward, close the pressure cooker and leave the dish on the stove until the meat is cooked. - Finally, add the rice and salt, stirring well. - Then, re-pressurize the cooker and leave it on low heat until all the water evaporates and the rice is cooked.