Lamb Kabsa with Spices and Rice
Ingredients
- 3 cups basmati rice
- 1 tablespoon salt
Spices
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon allspice
- 1 teaspoon black pepper
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 1 teaspoon dried lime
- 1/2 teaspoon cloves
Meat
- 5 pieces lamb meat
- 2 medium onions, chopped
- 6 cloves garlic, crushed
- 3 large tomatoes, peeled and finely chopped
- 2 green bell peppers, cut lengthwise
- 2 red bell peppers, cut lengthwise
- 3 tablespoons tomato paste
- 1 tablespoon salt
Garnishes
- 1/2 cup corn oil
- 1/4 cup peeled almonds
- 1/4 cup cashews
- 1/4 cup raisins
Preparation
Wash the rice, then soak it in salted water for 15 minutes.
In a small bowl, place the spices, then sprinkle half on the meat, and keep the rest for the rice.
In a skillet, heat the oil, add the cashews, almonds, and raisins, stir until golden, remove the nuts, and set aside.
In a medium pot, use the oil used for frying the nuts, heat on medium heat, add the lamb, sear until color changes and water evaporates, then remove and set aside.
Add the onion and garlic, stir until golden, add the tomatoes, stir for a few seconds, add the peppers and tomato paste, return the lamb, add the salt, cover with water, bring to a boil, then cover and cook for 1.5 hours until done.
Use a slotted spoon to remove the lamb, strain the broth and return it to the pot, add more water to make 5 cups of broth.
Bring the broth to a boil, add the remaining spices, let it boil, add the rice and salt, boil until the rice absorbs the broth, place the lamb on top of the rice, cover, and cook on low heat for 20 minutes until the rice is done.
In the serving dish, place the rice and distribute the lamb and nuts on top.
