Place rice, water and MAGGI White rice Seasoning cubes in a pot. Stir constantly to boil then cover and cook over a low heat until rice is cooked. Remove and set aside to cool slightly.
Mash the potato and the rice until puree then cover and set aside.
Meanwhile, heat oil in a medium pot, add onion and cook until tender. Add minced lamb and cook until golden brown. Add curry powder, MAGGI Mutton Stock (Authentic Taste) cubes, pine seeds and raisins and stir until well combined. Remove pot from heat, mix in dill and leave to cool.
With wet hands, take medium sized pieces of the potato and rice mixture, form each portion into a ball shape, making a space in the center by pushing your finger through from one end.
Stuff with some meat mixture, close firmly to form a ball then flatten it slightly into small patties.
Fry kibbeh by batches in deep hot oil until golden brown.
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