Meat Kabsa with Vegetables

2 cups basmati Rice, washed and rinsed

1 carrot, chopped

1 cup peas (frozen)

1 hot green pepper

1 bell pepper, chopped

1 onion, chopped slices

2 tbsp ghee

3 1/2 cups meat broth

1/2 tsp salt

1 tbsp kabsa spice mix (grounded)

For the Meat:

2.2 lbs (1 kg) lamb with bones

1 tbsp Kabsa spice mix (whole, not grounded)

1 onion, chopped

1 tbsp ghee

1 tsp salt

4 cups hot water

For Garnish:

1/2 cup nuts, toasted

Heat the ghee in a pressure cooker, add the meat and stir until it becomes brown.

Add salt, onions, meat spices, and stir for 3 minutes then add the hot water.

Close the pressure cooker and leave it for 40 minutes until the meat is tender.

To prepare the kabsa: Heat the ghee in a saucepan over medium heat.

Add the onion slices and stir for 3 minutes until softened.

Add the hot green pepper without slicing, chopped bell pepper and carrots. Stir for 5 minutes until the ingredients wilt.

Add salt, kabsa spice mix, rice, and stir for 5 minutes.

Add the boiled meat, 3 1/2 cups of meat broth, peas, and leave the mixture until it boils.

Reduce the heat, cover the pot, and leave it for 25 minutes until the rice is tender and the broth is absorbed.

Pour the rice into a serving dish, garnish it with roasted nuts, and serve hot with salad or spicy tomato sauce (Dakous), as desired.

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