Kabsa

Kabsa

Ingredients:

• Lamb’s meat (large cubes) 1 kg
• Soaked rice 2 cups
• Carrots (peeled and finely diced) 3
• Capsicum (seeded and finely diced) 1
• Tomato (peeled and diced) 1/2 kg
• Finely chopped onion 1/2 kg
• Garlic cloves (minced) 6-8
• Ground cumin 1 pinch
• Ground coriander 1 pinch
• Salt to taste
• Black pepper taste
• Butter or olive oil for frying
• Toasted pine nuts 1/4 cup
• Kabsa Spice Mix:
• Saffron 1/2 tsp
• Ground green cardamoms 1/4 tsp
• Ground cinnamon 1/2 tsp
• Ground allspice 1/2 tsp
• White pepper 1/4 teaspoon
• Ground dried limes sauce 1/2 tsp
• Water 2 cups
• Beef stock cube 1
• Finely chopped large onion 1
• Chopped tomatoes 14 ounces
• Garlic cloves (minced) 3
• Tomato paste 1 tbsp
• Diced celery 1/4 cup
• Salt to taste
• Black pepper to taste
• Butter 2 tbsp

Method:

• Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by, bring to a boil then cook gently until tender. Reserve stock & set meat aside. Add butter to a pan, fry the onion, capsicum, carrot & spices. Cook on low heat for about 10 minutes, or until tender. Add earlier soaked rice to vegetables in the pot, Add meat stock until stock covers rice. Cover pot. Cook on low heat for 30 minutes or until tender add a little more stock or water if rice seems to become dry. 
• Sauce:Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water and stock cube. Cook on medium heat until slightly thickened and celery is tender. Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon.