Monday, August 27, 2012

Kabsa bil Lahma, or Lamb Kabsa

Kabsa is a dish comprised of boiled meat, seasoned and cooked in Rice. It is considered a staple for lunch (the main meal of the day) and in most homes is served several times a week.

Time: 2 hours | Complexity: Moderately hard | Yields: 4-5 servings |
Tools: 4-quart saucepan, 8-quart saucepan, serving platter

The black lime in this dish will give your kabsa a unique smoky flavor: A true Middle Eastern taste. Kabsa is Saudi's most popular dish as I have previously mentioned in my Chicken Kabsa recipe. The lamb is full of flavor in this dish and the meat actually falls from the bones. I prefer to use the Maggi brand when it comes to chicken bouillon.
  • 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
  • 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
  • Salt to taste
1. In a 4-quart saucepan on high heat add lamb and cover meat with water. Allow to come to a full boil then thoroughly skim the meat to ensure that the blood residue is completely removed from the broth. When finished skimming reduce heat to low and cover. Cook until tender. 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.
3. 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.
4. Place on serving platter.
Serve with: Salad, soup, samboosas

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