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Lamb Kabsa

By Ya Salam Cooking
(3.86/5 - 7 votes)

1 comment

The black lime in this dish will give your kabsa a unique smoky flavor. A true Middle Eastern taste. Kabsa is Saudis most popular dish that I have previously mentioned in my Chicken Kabsa recipe. The lamb is so full of flavor in this dish and the meat actually falls from the bones.

1 kilogram lamb chunks with bone
2 tablespoons sunflower oil
1 tomato, finely diced
1 onion, diced
1 teaspoon cumin
4 green cardamom pods
1/2 teaspoon black pepper
Salt to taste
1 cinnamon stick
4 ounces tomato sauce
1 black lime
1 chicken bouillon cube
1 teaspoon ground ginger
1 cup basmati rice, soaked for 30 minutes
Pinch saffron
4 cloves

1. In a 4-quart saucepan on high heat add lamb and cover meat with water. Allow to come to a full boil then reduce heat to low and cover. When done reserve lamb broth.

2. After meat has cooked in an 8-quart saucepan on medium heat, add oil and onions. Allow onions to cook until tender. Add tomato, tomato sauce, cumin, cardamom, pepper, salt, cinnamon, black line, bouillon cube, ginger, cloves and saffron. Allow to cook for 1 minute. Add meat and sauté for another minute marinating in the spice mixture. Add ricer on top of meat and carefully push down so no rice is above meat. Pour lamb broth very carefully on top of mixture. Broth should be 1/2 inch above mix. Cover and bring to a full boil. Reduce heat to low. Allow to cook 10-15 minutes until you can see rice has cooked. DO NOT remove lid until finished.

Yields: 4 servings

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