-Lamb Kabsa
Kabsa is one of the most famous dishes in Gulf cuisine, known for its delicious taste and rich blend of spices. Preparing Lamb Kabsa requires some steps and attention to detail to ensure a perfect dish. Here is the detailed recipe:
-Ingredients:
-For the Lamb:
1 kg lamb (cut with bone, preferably from the shoulder or neck)
3 cups water (or as needed)
1 large onion, chopped
4 cloves garlic, crushed
1 tablespoon ghee or butter
2 bay leaves
4 cardamom pods
2 cinnamon sticks
2 dried limes (loomi)
4 cloves
1 teaspoon turmeric
Salt and black pepper to taste
-For the Rice:
2 cups basmati rice (soaked in water for 30 minutes)
2 medium tomatoes (chopped)
1 large carrot (grated)
1 teaspoon turmeric
1/2 teaspoon saffron (soaked in a little hot water)
1 teaspoon Kabsa spices (a blend of cardamom, cumin, cinnamon, coriander, and ground cloves)
1 teaspoon mixed spices (available at Gulf spice stores)
1 hot pepper (optional)
2 tablespoons vegetable oil or ghee
3 cups lamb broth (from boiling the lamb)
-Preparation:
-For the Lamb:
1. Prepare the Lamb:
In a large pot over medium heat, heat a tablespoon of ghee or butter and add the chopped onion. Stir until the onion becomes translucent and golden brown.
Add the crushed garlic, bay leaves, cardamom, cinnamon, dried limes, and cloves. Stir for a minute to release the flavors of the spices.
2. Add the Lamb:
Add the lamb pieces to the pot and stir well with the spices and onions until the lamb changes color on all sides.
Add the turmeric, salt, and black pepper. Continue stirring until the spices are well combined with the lamb.
3. Boil the Lamb:
Pour water over the lamb and bring the pot to a boil. Once it starts boiling, reduce the heat and let the lamb simmer for about an hour to an hour and a half, or until the lamb is fully cooked.
During the boiling process, skim off any foam that appears on the surface to ensure a clear broth.
4. Remove the Lamb:
After the lamb is cooked, remove it from the pot and set it aside. Reserve the broth for cooking the rice.
-For the Rice:
1. Prepare the Vegetables:
In a large pot over medium heat, heat the vegetable oil or ghee. Add the chopped tomatoes and grated carrot, and stir well until the vegetables soften and become tender.
2. Add the Spices:
Add the Kabsa spices and the mixed spices, stirring with the vegetables for a minute to blend the flavors. If you prefer the Kabsa spicy, you can add the hot pepper at this stage.
3. Add the Rice:
Add the soaked and drained rice to the pot and stir it with the vegetables and spices for 2-3 minutes until the rice is coated with the flavors.
4. Add the Broth:
Pour 3 cups of the lamb broth over the rice (make sure the liquid covers the rice by about 2 cm). Add the saffron along with its soaking water for a rich flavor and color.
5. Cook the Rice:
Bring the rice to a boil over medium heat until the liquid is absorbed. Then reduce the heat, cover the pot tightly, and let the rice cook on low heat for 20-25 minutes until it’s fully cooked and fluffy.
-Serving:
1. Arrange the Lamb:
Before serving the Kabsa, reheat the lamb if necessary. You can roast the lamb briefly in the oven for a crispy golden finish or serve it as is.
2. Serving:
Scoop the rice onto a large serving dish, and arrange the lamb pieces on top of the rice.
Garnish with roasted nuts (like almonds or pine nuts) or raisins if desired.
3. Side Dishes:
Serve the Kabsa with side dishes such as a green salad, yogurt, or dakkous (spicy tomato sauce) to enhance the flavors.
-Tips:
To ensure the lamb is perfectly tender, you can use a pressure cooker if you’re in a hurry, but in a regular pot, the flavors develop more deeply.
Soak the rice for at least 30 minutes to speed up cooking and make the rice fluffy.
Roasting the lamb in the oven after cooking adds a crunchy and delicious touch, enhancing the visual appeal of the dish.
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