Recipe for Kabsa (Kabsat Lahim or Lamb and Rice)
After making numerous promises for posting recipes I thought I'd post what is probably Saudi's national dish, Kabsa. Which is served usually for corporate functions on a sheet on the floor with everyone sitting around eating it with their fingers, or in the home on a large platter. You serve it with pickles and maybe a light coriander salad. This recipe will serve four to six people.
1 Kilo Lamb Chunks (preferably on the bone for flavour)
2 Cups of Rice (preferably Basmati, presoaked for 15 minutes)
2 Cinnamon sticks
6 Cardamon Pods
50 grams tomato paste
1/2 teaspoon of cumin
1 large onion finely chopped
Salt and Pepper
2 Carrots cut into big pieces (Optional)
1/2 cup of Peas (Optional)
2 Tomatoes Chopped (Optional)
2 cloves garlic crushed (Optional)
1. Heat Butter in a pan and brown lamb with the chopped onion for about 10 minutes until onion is caramelized. Add garlic (if using) and saute briefly.
2. Add the cumin, cinnamon sticks, cardamon seeds and salt and pepper to taste.
3. Add the tomato paste, mix and continue browning for 10 more minutes, turning frequently.
4. Add the optional vegetables if using, mix well and let brown gently for a few minutes.
5. Add five cups of boiling water, bring to boil and simmer gently for 1 hour.
6. Add the rice and mix. You may have to add 1 or 2 cups more of boiling water for the rice.
7. Cook the rice and lamb gently for 20 minutes or until the rice is cooked and the liquid is absorbed.
1 Kilo Lamb Chunks (preferably on the bone for flavour)
2 Cups of Rice (preferably Basmati, presoaked for 15 minutes)
2 Cinnamon sticks
6 Cardamon Pods
50 grams tomato paste
1/2 teaspoon of cumin
1 large onion finely chopped
Salt and Pepper
2 Carrots cut into big pieces (Optional)
1/2 cup of Peas (Optional)
2 Tomatoes Chopped (Optional)
2 cloves garlic crushed (Optional)
1. Heat Butter in a pan and brown lamb with the chopped onion for about 10 minutes until onion is caramelized. Add garlic (if using) and saute briefly.
2. Add the cumin, cinnamon sticks, cardamon seeds and salt and pepper to taste.
3. Add the tomato paste, mix and continue browning for 10 more minutes, turning frequently.
4. Add the optional vegetables if using, mix well and let brown gently for a few minutes.
5. Add five cups of boiling water, bring to boil and simmer gently for 1 hour.
6. Add the rice and mix. You may have to add 1 or 2 cups more of boiling water for the rice.
7. Cook the rice and lamb gently for 20 minutes or until the rice is cooked and the liquid is absorbed.
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