Lamb Kabsa

This dish is regarded as a national dish throughout the countires found in the Gulf states of the Middle East. Amongest these places, it is commonly found in Saudi Arabia. Kabsa, is usually served in traditional arabian gatherings, or in festivals such as the holy month of Ramadan. It is best accompanied by a divine cup of milk (yoghurt) and ginger. This dish is created from Basmati rice and a variety of different aromatic spices and saffron. The main ingredient that accompanies these wonderful spices, is chicken or meat. It may be served with fish.

Ingredients:

150g Young Lamb meat, with fat removed (cut into small bulging chunks)
Salt and Fresh Black Pepper
5 Tbs Olive oil or butter
4 Red Onion (Julienne)
2 Cloves of Garlic (Minced)
Small piece of Ginger root (Minced)
250g Yoghurt
4 Cinnamon Sticks
3 Bay Leaves
2 Black Cardommom
8 Green Cardommom
4 Cloves of Garlic
2 Lumi (Dried Lemon)
3 Cups Basmati Rice (Punjabi, is good alternative)
3 Tomatoes (Peeled, seeded and sliced)
A small pinch of Saffron ( Soaked in 3 Tbs hot water)
5 Tbs Olive Oil or Butter (Again)
1 Cup each of Pine Nuts, Cashew Nuts and Almonds
1/2 Cup of Sultanas (Soaked in Water)
5 Cups Meat Stock or Hot Water

Basaar Spices:

. 1/2 Tsp Tumeric
. 3 Tsp Sweet Pepper
. 2 Tsp Black Pepper
. 4 Tsp Cumin Seeds
. 1 Tsp Nutmeg
. 2 Tsp Cardommom
. 1 Tsp Cinnamon
. 1 Tsp Kashmiri Red Chili
. 1 Tsp Cloves

Combine all the spices together in a pan, and heat until fragrant is given off. Cool , and then put it in a grinder.

Method:

1. Combine the meat with half of the basaar spices and seasoning with salt and pepper. Set aside.

2. Put the olive oil in the pan and add the onion. Stir the onion to achieve it in a golden state. Afterwards, put the golden onion on a paper towel. Keep half of the amount of onion, to put with the meat. The other half is for garnishing.

3. Add the meat, afterwards stir the meat for 3-5 minutes, until its golden. Put the fried onion, minced garlic and the minced ginger and stir. Afterwards, add 5 cups of hot water to cover the meat, Add the yoghurt, and allow it to boil. Following that, put the spices and leave it to simmer for 40 minutes or until the meat is tender.

4. Whilst the meat is cooking, wash the basmati rice twice and soak it in cold water for 15 minutes and then sieve it. After the meat is tender, add tomato and rice, add salt, if necessary. Cover and stir once and leave it for ten minutes or until the rice is cooked. Switch off the heat and add the soaked saffron on top of the mixture. Cover it for ten minutes.

5. Before serving the Kabsa, heat a pan with butter or olive oil and add the nuts and sultanas with the remaining half of the Basaar spices. Stir for five minutes. Garnish the mixture over the Kabsa.

6. Finally, combine all ingredients in a large platter.

Enjoy!!