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Lamb Kabsa

Yields5 ServingsPrep Time25 minsCook Time1 hr 25 minsTotal Time1 hr 50 mins

This spiced lamb-and-rice dish couldn't have a more beautiful presentation—it's garnished with fried peeled almonds, raisins and pine seeds.

 5 cups water
 2 lbs (1 kg) Lamb
 3 tbsp vegetable oil
 2 medium onions
 2 medium tomatoes
 1 green chili pepper
 2 tsp ground cumin
 4 whole cardamom pods
 2 tsp ground black pepper
 1 cinnamon stick
 1 tbsp tomato paste
 2 cubes MAGGI chicken stock
 2.5 cups basmati rice
1

Place water and lamb in a large pot, bring to boil and skim the scum as it appears. Cover and simmer over low heat for 1 hour or until meat is tender.

2

In a medium size pot, heat vegetable oil and cook onions over medium heat for 5-6 minutes. Add tomatoes, chili pepper, cumin powder, cardamom powder, black pepper, cinnamon stick, tomato paste, MAGGI chicken stock cubes and cook with constant stirring for 3-4 minutes.

3

Add the cooked meat with the stock to the pot, the stock should be around 3 cups. Add more water if needed.

4

Cover with the rice, bring to boil and cook covered over low heat for 20 minutes or until the rice is cooked.

5

Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.

Nutrition Facts

Servings 0