Arab Lamb Kabsa

CREDITS

Pic cred: Ruhana Ebrahim
Rec cred: @mama_taught_me_well

INGREDIENTS

1kg lamb/goat curry pieces (or lamb shanks)2 large onions (finely sliced)¼ cup oilKabsa Spice (all)3 teaspoon salt (or more)2 bay leaves1 pc taj (cinnamon stick)1 dried lemon4 elachie (cardamom) pods5 lavang (cloves)2 carrots (finely shredded)4 fresh prunes (optional)2 tablespoon ghee (Clarified butter) (clarified butter)2 cups tomato puree3 cups Basmati Rice1 litre + 5 cups water
Garnish-2 tablespoon ghee (Clarified butter) 2 tablespoon pine nuts¼ cup kaju (cashew nut)
(cashews)¼ cup sliced badaam (almonds)
*Kabsa Spice-1 teaspoon arad (Turmeric) (turmeric) powder1 teaspoon dhana (coriander) powder1 teaspoon Soumph (Fennel) (fennel) powder½ teaspoon ginger powder½ teaspoon all spice powder½ teaspoon cinnamon powder½ teaspoon chilli powder½ teaspoon Jeeru (Cumin) (cumin) powder1 teaspoon black pepper powder1 teaspoon elachie (cardamom) powder

METHOD

1. Mix all the spices to make the Kabsa spice mix.2. Finely slice the onions.3. Peel and grate carrots.4. In a large deep pot, heat oil, then add onions and fry until translucent.5. Sprinkle 1 teaspoon salt over the lamb pieces, cook pieces for 2min on either side. Then add enough water to cover the lamb. 6. Simmer until water has reduced.7. Add in another teaspoon of salt, the Kabsa spice, bay leaves, elachie, taj, lavang, dried lemon. Saute for a minutes.8. Now add in 1 liter of water and cover the pot and allow the lamb to cook until water has reduced.9. Make sure to mix every now and then, adding water as needed, cooking until the lamb is tender.10. Add in the ghee (Clarified butter), tomato puree, grated carrots and prunes, and cook until tomato has reduced.11. Now add in the 5 cups of water and remaining 1 teaspoon salt and bring the water to boil.12. Add in rinsed and drained rice, and cook with pot lid over, on medium heat until the water has reduced ¾ way.13. Drop the heat to lowest and allow the rice to steam and fluff up. 14. Heat the ghee (Clarified butter) for the garnish and lightly fry the pine nuts, cashews and almonds. 15. Garnish rice and serve.

INFO & TIPS

Important Note: Many Arab households serve Shattah (Arab hot sauce) with their rice dishes, so that is why there isn't much heat in the dish. But if not using Shattah, then add 2 Tbsp red ginger garlic masala to the meat when braising.

POSTED ON

23 Aug 2020

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