Lamb Kabsa

🔥 Prep

• Rinse the 4 cups of basmati rice under cold water until water runs clear, then soak for 20 minutes.
• Pat dry the 1 kg lamb and cut into 2‑cm cubes.
• Peel and finely chop the 2 onions.
• Measure out 3 tbsp Kabsa spice, 2 tsp salt, 1 cinnamon stick, and 4 cardamom pods.
• Measure out 2 tbsp tomato paste.
• Drain and rinse the soaked rice.

🔥 Cook

• 1. Heat 2 tbsp oil in a large pot over medium heat until shimmering.
• 2. Add the chopped onions and sauté for 5 minutes until translucent and lightly golden.
• 3. Add the lamb cubes and sear for 8 minutes on medium‑high heat, stirring occasionally, until browned on all sides.
• 4. Stir in the tomato paste and cook for 2 minutes to caramelize.
• 5. Add the Kabsa spice, salt, cinnamon stick, and cardamom pods; toast for 1 minute while stirring.
• 6. Pour in 4 cups (about 960 ml) of hot water or broth, bring to a boil over high heat, then reduce to a simmer.
• 7. Cover and simmer the lamb for 45 minutes on low heat, or until meat is tender.
• 8. Remove the lid, discard the cinnamon stick and cardamom pods (or leave for garnish), then add the drained rice.
• 9. Gently stir to distribute rice evenly, then bring back to a gentle boil over medium heat for 2 minutes.
• 10. Reduce heat to low, cover tightly, and cook for 20 minutes without stirring.
• 11. After 20 minutes, turn off the heat and let the pot rest, covered, for 10 minutes to steam.
• 12. Fluff the rice with a fork, mixing in the lamb and sauce.

🔥 Serve

• Transfer the Lamb Kabsa to a large serving platter, garnish with toasted almonds or pine nuts if desired.
• Serve hot with a side of fresh salad (cucumber, tomato, lettuce) and lemon wedges.
• Accompany with yogurt or cucumber raita for cooling contrast.