Beef Kabsa
A kabsa dish of rice and meat flavored with spices.
A beef kabsa recipe, a spiced rice and meat dish.
Like a seasoned rice pilaf with beef.
Kabsa is usually a one-pot rice dish, so expect rice plus meat and spices.
Ingredients
- meat
- 3 cups (400 g) rice
- 1 cup bell pepper
- 1 piece tomato
- 1 piece grated ginger
- 2 pieces grated carrot
- 1 piece chopped onion
- chopped garlic
- 50 g butter
- salt
- black pepper
- salt for the kabsa
- loomi (dried lime)
- cardamom
- turmeric
- 1 teaspoon kabsa spice blend
- raisins
- 1 tablespoon tomato molasses
- vegetable oil
- small shoulder lamb meat/lamb shoulder
- a cup of water water
- 2 layers cellophane wrap
- fork/skewer to check doneness
Instructions
- Wash the rice in the pot or bowl until the starch is released and the water runs clear, then soak it in lukewarm water for 1 hour or at least half an hour.
- Score the meat several times with a knife in the pot or on a cutting board so the butter can penetrate it.
- Rub the meat with butter, then season it with salt and black pepper in the bowl.
- Wrap the meat tightly in parchment paper, then in cellophane wrap, in the bowl or on the work surface.
- Place the piece of meat on the rack of a pressure cooker with a cup of water inside the cooker, then pressure-cook for about 1 hour.
- Heat the oil in the kabsa pot over the heat.
- Add the raisins, 1 loomi, and cardamom to the pot and stir.
- Add the chopped onion, ginger, and garlic to the pot and stir the ingredients until softened.
- Add the carrot, bell pepper, and tomato to the pot and stir with the remaining ingredients.
- Add the salt, kabsa spice blend, turmeric, and black pepper to the pot, and mix the ingredients.
- Add the tomato molasses or tomato paste to the pot and leave the mixture to cook down slightly.
- Add the soaked rice to the kabsa pot and stir it with the vegetables and spices.
- Add hot water to the kabsa pot, calculated at 1¼ cups for each cup of rice, taking the liquids from the vegetables into account.
- Add slices of loomi to the kabsa pot.
- Cover the pot and leave over high heat until the water has evaporated.
- Reduce the heat under the kabsa pot to very low and leave the rice for about 12 to 15 minutes, until cooked.
- Open the pressure cooker after the steam has dissipated and remove the meat.
- Spoon the rice onto a serving platter and arrange the meat on top.
- Garnish the kabsa with nuts, if available.