Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into chunks
- 2 cups basmati rice
- 4 cups water
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 1/2 cup raisins
- 1/2 cup slivered almonds
- Fresh parsley for garnish
Special equipment needed:
- Large pot with lid
- Skillet
- Strainer
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the lamb and brown on all sides, about 5 minutes.
2. Add the onion, garlic, and ginger to the pot and sauté for 2-3 minutes until fragrant.
3. Add the tomato paste, cumin, coriander, turmeric, paprika, cinnamon stick, cardamom pods, cloves, salt, and pepper to the pot. Stir to combine.
4. Add the water to the pot and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour until the lamb is tender.
5. In a skillet, toast the slivered almonds until golden brown. Remove from heat and set aside.
6. In the same skillet, sauté the raisins until plump. Remove from heat and set aside.
7. Remove the lamb from the pot and set aside. Strain the cooking liquid and reserve.
8. Rinse the rice and add it to the pot with the reserved cooking liquid. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes until the rice is cooked.
9. Add the lamb back to the pot with the rice and stir to combine.
10. Serve the kabsa with lamb on a large platter, topped with the toasted almonds, sautéed raisins, and fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 550
Fat: 22g
Protein: 35g
Carbohydrates: 55g
Fiber: 3g
Sugar: 10g
Sodium: 300mg
Substitutions for ingredients:
- Chicken can be used instead of lamb
- Brown rice can be used instead of basmati rice
- Dried apricots or cranberries can be used instead of raisins
- Pecans or cashews can be used instead of almonds
Variations:
- Add chopped carrots and potatoes to the pot with the lamb for a heartier meal
- Use lamb shanks instead of lamb shoulder for a more flavorful dish
- Add a dollop of yogurt on top of the kabsa for a creamy finish
Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch
- Toasting the almonds and sautéing the raisins adds extra flavor and texture to the dish
- If the kabsa is too dry, add a splash of the reserved cooking liquid to moisten it
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to moisten the kabsa.
Presentation ideas:
Serve the kabsa on a large platter with the toasted almonds, sautéed raisins, and fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side of hummus and pita bread
- Pair with a refreshing cucumber and tomato salad
Suggested side dishes:
- Hummus and pita bread
- Cucumber and tomato salad
Troubleshooting advice:
- If the kabsa is too dry, add a splash of the reserved cooking liquid to moisten it
- If the lamb is tough, simmer for an additional 30 minutes until tender
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Kabsa is a traditional Saudi Arabian dish that is popular throughout the Middle East. It is typically made with rice, meat, and a variety of spices.
Flavor profiles:
The kabsa with lamb is a savory and aromatic dish with warm spices like cumin, coriander, and cinnamon. The raisins add a touch of sweetness, while the almonds provide a crunchy texture.
Serving suggestions:
Serve the kabsa with lamb on a large platter with the toasted almonds, sautéed raisins, and fresh parsley on top. Pair with a side of hummus and pita bread or a refreshing cucumber and tomato salad.
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Region: Middle Eastern