Instructions

1. Sautéing the Onion

   In a wide, deep pot, heat the ghee or oil over medium heat, then add the chopped onion and sauté until softened and golden. · 7 min
2. Browning the Meat

   Add the lamb pieces to the pot and sear thoroughly until they change color and begin to lightly brown on all sides. · 8 min
3. Adding the Spices

   Add the whole spices (cinnamon, cardamom, cloves, and dried lime) along with the ground Kabsa spices, then stir for about a minute until aromatic. · 1 min
4. Reducing the Sauce

   Add the blended tomatoes and tomato paste, stir the mixture, and let it simmer for 5 minutes. · 5 min
5. Simmering the Meat

   Submerge the meat in boiling water (about 5 cups), cover the pot, and simmer over low heat until fully tender, adding the salt and whole green chilies during the final 15 minutes. · 50 min
6. Adding the Rice

   Drain the soaked rice thoroughly and add it to the broth so that the liquid sits about 2 cm above the surface of the rice (remove some broth if there is too much). · 3 min
7. Steaming the Rice

   Let the rice boil over high heat until most of the broth is absorbed and steam craters appear on the surface, then reduce the heat to the lowest setting, cover tightly, and cook for 20 minutes until the rice is fully done. · 20 min
8. Serving

   Dish the Kabsa onto a large serving platter, arrange the meat pieces on top, garnish with toasted nuts, and serve hot alongside daqqoos sauce and yogurt salad. · 3 min

Nutrition / serving

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