Ingredients
2 1/2 kg lamb, large cubes
4 cups basmati rice
1/2 kg carrots, peeled and finely diced
1 green pepper, seeded and finely diced
1 kg tomatoes, peeled and diced
1 kg finely chopped onions
6-8 garlic cloves, minced
1 pinch ground cumin
1 pinch ground coriander
salt and black pepper
butter or olive oil(for frying)
1/4 cup toasted pine nuts
Kabsa Spice Mix
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
Sauce
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
Method
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. Prepare the 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.
