International Cuisine > Middle Eastern Cuisine > Main Dishes (Middle Eastern) > Kabsa Recipe

Delicious Lamb Kabsa Recipe

Indulge in the rich and aromatic flavors of Lamb Kabsa, a traditional Middle Eastern dish. This recipe features tender lamb, fragrant rice, and a medley of spices for a truly authentic culinary experience.

Prep Time
30 minutes
Cook Time
2 hours
Servings
6-8
Ingredients
  • 1 kg Lamb pieces (bone-in)
  • 2 cups Basmati Rice
  • 2 medium, chopped Onion
  • 3 medium, chopped Tomatoes
  • 5 cloves, minced Garlic
  • 2 inch piece, grated Ginger
  • 3 tablespoons Kabsa Spice Mix
  • 3 Bay Leaves
  • 6 Cardamom Pods
  • 6 Cloves
  • 2 Cinnamon Stick
  • 2 Dried Black Lime (Loomi)
  • 4 cups Lamb Broth
  • 4 tablespoons Vegetable Oil
  • Pinch Saffron threads
  • 1 teaspoon Rose Water
  • 1/2 cup (optional) Raisins
  • 1/2 cup (optional, toasted) Almonds
  • to taste Salt
  • to taste Black Pepper

Preparation - Lamb

Wash and dry the lamb pieces. Season them generously with salt and black pepper. Set aside.

Preparation - Rice

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for at least 30 minutes. Drain before using.

Sauté the Aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onions and sauté until golden brown (about 8-10 minutes). Add the minced garlic and grated ginger and cook for another minute until fragrant.

Brown the Lamb

Add the lamb pieces to the pot and brown them on all sides. This will help to seal in the flavors and create a rich base for the Kabsa. Remove the lamb from the pot and set aside.

Build the Base

Add the chopped tomatoes to the pot and cook until they soften and break down slightly (about 5 minutes). Stir in the Kabsa spice mix, bay leaves, cardamom pods, cloves, cinnamon sticks, and dried black limes (Loomi). Cook for another minute, stirring constantly, until the spices are fragrant.

Combine the Ingredients

Return the lamb to the pot. Pour in the lamb broth, ensuring that the lamb pieces are mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, or until the lamb is tender.

Add the Rice

Drain the soaked rice and add it to the pot, spreading it evenly over the lamb. Gently stir to combine, being careful not to disturb the lamb pieces too much. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the rice is cooked and the liquid has been absorbed. Avoid lifting the lid during this time.

Infuse with Saffron (Optional)

In a small bowl, dissolve a pinch of saffron threads in 2 tablespoons of warm water and 1 teaspoon of rose water. After the rice has cooked, drizzle the saffron mixture over the top of the rice. This will add a beautiful color and aroma.

Rest and Serve

Remove the pot from the heat and let it rest, covered, for 10 minutes. This will allow the rice to steam and become fluffy. Fluff the rice gently with a fork. Garnish with raisins and toasted almonds (if using). Serve hot.

Nutrition Facts Estimated per 100g of product

Note: The following are approximate values and can vary based on specific ingredients and preparation methods. Calories: 220-280, Protein: 12-18g, Fat: 12-18g, Carbohydrates: 18-25g

Other Important Considerations for Nutrition

Choose lean cuts of lamb to reduce the fat content. Use whole grain basmati rice for added fiber. Control sodium intake by using low-sodium broth. Increasing vegetables as side dishes can balance the nutritional value of this dish.

← Classic Turkish Lokma: Crispy Fried Dough Balls in Syrup Homemade Lavash Bread →

FAQ

  • Can I use a pressure cooker to speed up the cooking process?

    Yes, you can use a pressure cooker. Reduce the simmering time for the lamb to about 45 minutes to 1 hour. Follow your pressure cooker's instructions for rice cooking times.
  • What is Loomi and where can I find it?

    Loomi (dried black lime) adds a unique tangy and smoky flavor to the dish. You can find it in Middle Eastern grocery stores or online.
  • Can I add other vegetables?

    Yes, you can add vegetables like carrots, bell peppers, or zucchini to the pot along with the tomatoes for added flavor and nutrients.
  • How do I make Kabsa spice mix?

    You can make your own Kabsa spice mix by combining cumin, coriander, paprika, black pepper, cardamom, cloves, and cinnamon in equal parts. Adjust the quantities to your taste.