Al Kabsa - Traditional Saudi Rice (& Meat) Dish |
|
 |
Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 10 |
|
This is my meat (lamb) version of Al Kabsa / Kabsah. Kabsa is one of the most famous of all the traditional Saudi dishes & is actually easy to make! See my other recipes for the chicken version....... Ingredients:
2 1/2 kg lamb, large cubes |
4 cups basmati rice |
1/2 kg carrot, peeled and finely diced |
1 green pepper, seeded and finely diced |
1 kg tomato, peeled and diced |
1 kg finely chopped onion |
6 -8 garlic cloves, minced |
1 pinch ground cumin |
1 pinch ground coriander |
salt and black pepper |
butter (for frying) or olive oil (for frying) |
1/4 cup toasted pine nuts |
1/2 teaspoon saffron |
1/4 teaspoon ground green cardamoms |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon white pepper |
1/2 teaspoon ground dried limes |
2 cups water |
1 beef stock cube (maggi) |
1 large onion, finely chopped |
14 ounces chopped tomatoes |
3 garlic cloves, minced |
1 tablespoon tomato paste |
1/4 cup diced celery |
salt and black pepper |
2 tablespoons butter |
Directions:
1. Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5 -2 , bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside.
2. Soak rice for 15 minutes. Drain, rise under running water then drain well.
3. Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
4. Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5 above 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.
5. Sauce:.
6. Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
7. 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. Saudies enjoy kabsa with a hot sauce called 'shattah' - .
|
|