How to Make Gulf Lamb Kabsa

Ingredients

• Large pieces of lamb - shanks, shoulder, neck, or chuck
• chopped onion
• chopped garlic
• peeled and chopped tomatoes
• grated carrot
• red pepper
• tomato paste
• Kabsa spices: meat spice, turmeric, paprika, seven-spice blend, ground cinnamon, black pepper, bay leaves, cardamom pods, cinnamon sticks
• rice
• Daqoos (dakkous) sauce:
• 4 tomatoes
• half a red pepper
• 1 garlic clove
• paprika or sweet ground red pepper
• salt
• a pinch of black pepper
• tomato paste sauce
• a little water
• hot pepper or chili to taste
• 1 teaspoon olive oil
• How to prepare the daqoos (dakkous) sauce:

Method

1. 1) Place the meat pieces in boiling water and bring to a boil briefly, then strain, rinse, and set aside.
2. In a pot, sauté the onion in vegetable oil, then add the garlic. When the onion softens, add the grated carrot and sauté until softened. Then add the tomatoes, followed by the meat and the assorted spices. Stir well, then add the red pepper and either tomato sauce or paste. Stir everything together over heat, then add enough water to cover and simmer on a very low flame until the meat is tender, about 3 hours.
   Timers: 180 min
3. When the meat is tender, strain the broth and use it to cook the rice.
4. Use the appropriate amount of rice—each cup of rice needs one and a half cups of water. Place the meat broth in a pot, and once the broth boils, drain the soaked rice (soaked beforehand in hot water for 3 hours).
   Timers: 180 min
5. Add the rice on top of the boiling broth with salt, and let the rice steam for a while; finally add the meat with all the onion and tomato mixture.
6. … Cook the mixture on high heat; as the broth evaporates, reduce the heat and place a clean towel underneath the lid to let it steam for about a third of an hour, or as needed depending on the amount of rice.
7. Serve Gulf Lamb Kabsa with nuts and dakous (dukus), the traditional sauce that accompanies the Gulf Kabsa.
8. Blend all ingredients in a blender until smooth, then transfer to a pot and add a little of the strained meat broth for extra flavor...
9. Simmer for 15 minutes or longer as needed
   Timers: 15 min