Spiced Lamb and Rice Kabsa
Ingredients
- 3 cups basmati rice
- 1 kg lamb with bone
- 1 medium onion, quartered
- 1 lemon
- 1 cinnamon stick
- 2 bay leaves
- 4 cloves
- 5 black peppercorns
- 4 cardamom pods
- 3 tablespoons corn oil
- 1 medium onion, grated
- 1 green chili pepper
- 3 large tomatoes, grated
- 2 garlic cloves, crushed
- 1 sweet green pepper
- 1 tablespoon tomato paste
- 2 teaspoons kabsa spices
- 1 teaspoon salt
Garnish
- Fried nuts
Preparation
In a deep bowl, place the rice, wash it several times with water, and soak it for 30 minutes.
In a wide pot, place the meat, add the quartered onion, lemon, salt, cinnamon stick, bay leaves, cloves, and cardamom, place the pot on medium heat, cover the meat with water, and bring to a boil, use a slotted spoon to remove foam, then cover and simmer on low heat for 30 minutes, strain the meat and reserve the broth.
Heat the oven broiler, place the sweet green pepper in a shallow tray and drizzle with olive oil.
Broil the pepper under the broiler for 10 to 12 minutes until the outer skin is dark brown.
Place the pepper in a plastic bag, seal it, and let it sit for 10 minutes until the skin separates, then peel and cut it into small cubes.
Heat the oven broiler, place the meat in a shallow tray.
Broil the meat under the broiler for 10 minutes until golden brown.
In a thick-bottomed pot, heat the corn oil over medium heat, add the grated onion, roasted pepper, grated tomatoes, tomato paste, green chili pepper, and kabsa spices, and stir with a wooden spoon for 3 minutes.
Drain the rice from the soaking water and add it to the vegetables in the pot, stir gently until mixed.
Add 5 cups of the reserved broth and let the rice absorb most of the broth, cover and simmer on low heat until the rice is fully cooked.
In a serving dish, place the rice, distribute the meat on top, and garnish with fried nuts.
