Lamb Kabsa
A spiced rice dish cooked with lamb.
A spiced rice dish with lamb, common in Middle Eastern cooking.
Like a seasoned lamb and rice one-pot meal.
This is a rice-and-lamb dish, usually cooked together with spices.
Ingredients
- 1 kg long-grain basmati rice
- lamb or beef
- 1½ cups chopped onion
- 1½ cups red tomatoes
- about 1 cup green bell pepper
- 7 cloves sliced garlic
- 2 tablespoons tomato paste
- 1 cup grated carrots
- 5 leaves bay leaves
- raisins
- 2 sticks cinnamon sticks
- salt
- 5 loomi (dried limes)
- 1 piece ginger
- 1.5 tablespoons kabsa spice blend
- ½ teaspoon turmeric
- 1 teaspoon pepper
- 7 pods cardamom
- 1 cup corn oil
- a few cloves
- ½ teaspoon black pepper
- lukewarm water for soaking, and water for boiling the meat and cooking the rice water
- for covering plastic wrap
- 1 tablespoon pepper paste
- 1 teaspoon ground coriander
- about five tablespoons lemon juice
- a little parsley
- 1 small onion
- 1 sweet pepper
- 1 hot pepper
Instructions
- Soak the basmati rice in a bowl of lukewarm water for no more than 30 minutes.
- Wash the rice in a colander under cold water until the water runs clear.
- Heat a pot over the heat, then add about ½ cup or ⅓ cup of oil.
- Fry the meat pieces in the pot until their surface changes color.
- Add the whole and ground kabsa spices and a few cloves to the pot while stirring the meat.
- Cover the meat in the pot with water, then cover the pot and cook the meat in a pressure cooker for about 25 minutes, or longer if using beef.
- Reserve the meat cooking water for cooking the rice.
- Heat another pot over the heat, then add about ¼ cup of oil.
- Add the onion to the pot and stir until softened.
- Add the garlic to the pot along with grated ginger, salt, spices, turmeric, and pepper.
- Add the tomatoes to the pot after the vegetables have softened.
- Add the carrots and green bell pepper to the pot and stir briefly.
- Add the raisins, bay leaves, and loomi to the pot.
- Add the meat cooking water to the pot and leave the mixture until it comes to a boil.
- Add the rice to the pot once the water boils, then mix it with the spices and vegetables.
- Reduce the heat to low, then cover the pot tightly with plastic wrap and a lid until the rice absorbs the water and finishes cooking by steaming.
- To prepare the daqoos sauce, place the garlic, tomato paste, pepper paste, ground coriander, kabsa spices, salt, small onion, tomatoes, lemon juice, water, oil, hot pepper, and sweet pepper in a blender.
- Pour the daqoos sauce into a bowl, then add the parsley and stir.
- Serve the kabsa rice hot on a serving platter with the meat and daqoos sauce.