Instructions

1. Toasting Whole Spices

   In a large pot, heat the ghee over medium heat, then add the whole spices (cinnamon, cardamom, cloves, bay leaves, and dried lime) and stir until fragrant. · 2 min
2. Sautéing Onion and Garlic

   Add the chopped onion and sauté well until softened and caramelized golden brown, then add the minced garlic and sauté for an additional minute. · 5 min
3. Browning the Meat

   Add the lamb pieces and sear over high heat with the onion until browned on all sides, then add the ground kabsa spices and stir until well combined. · 8 min
4. Adding Tomatoes and Simmering

   Add the tomato paste and strained tomato puree, stir the mixture, and let it simmer over low heat for five minutes until thickened. · 5 min
5. Cooking the Meat

   Submerge the meat with boiling water (about 5 cups), then cover the pot and simmer over medium-low heat for 45 to 50 minutes until the meat is fully tender, then add the salt and green chilies. · 50 min
6. Adding the Rice

   Drain the soaked rice thoroughly and add it to the meat broth (ensuring the liquid rises about 1.5 cm above the rice level), then bring to a rolling boil over high heat until the rice absorbs most of the broth and craters form on the surface. · 7 min
7. Steaming and Serving

   Reduce the heat to the lowest setting, cover the pot tightly, and let it steam gently for 20 minutes until the rice is fully cooked and the grains are fluffy. · 20 min

Nutrition / serving

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