How to Make Authentic Saudi Kabsa

Ingredients

• Lamb shanks (muzat)
• 4 cups basmati rice
• 1/4 cup vegetable oil
• 3 dry onions, sliced
• 4 garlic cloves, crushed
• 2 tomatoes, sliced
• 2 green and red peppers, sliced
• 1 teaspoon turmeric - 'aqdat safra' (small yellow knot)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1 teaspoon ground loomi (dried lime)
• Salt
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/4 cup almonds for garnish
• 1/4 cup raisins for garnish
• Cover the pot and leave it over low heat for 20 minutes, or until the rice is cooked.
• Sprinkle the almonds and raisins over the kabsa and serve it with yogurt.
• The recipe and method for authentic Saudi kabsa with lamb shanks from our friend and cook on Sho Tabkhin Al Yawm:
• Fatima Zahwi Ghamloush
• Click on Fatima's name to visit her page and discover all her wonderful recipes
• For more of Fatima's Gulf kitchen recipes, here is the link: Smoked chicken with rice
• #EnjoyYourMealHere #recipes #recipe
• #kabsa #kabsa #Saudi_kabsa #authentic_Saudi_kabsa #traditional_Saudi_kabsa

Method

1. Wash the rice, then soak it in hot water for 20 minutes.
   Timers: 20 min
2. In a small bowl, combine the turmeric, cinnamon, cardamom, cumin, curry powder, loomi, salt, and pepper. Mix the spices, then rub half of the mixture over the meat and reserve the rest for the rice.
3. In a medium-sized pot, heat the oil over medium heat. Add the meat and cook, stirring, until it changes color and releases its moisture, then remove the meat pieces and set aside.
4. Add the onion and garlic and stir until golden, then add the tomatoes and stir for a few seconds. Add the green pepper, red pepper, loomi, and tomato paste.
5. Return the meat pieces on top of the vegetables and stir, then cover with water. Leave the mixture over high heat until it boils, then cover the pot and let the meat cook for 1 to 1 1/2 hours, until fully tender.
   Timers: 120 min
6. Remove the meat pieces from the broth, strain the broth and return it to the pot... add more water so the broth measures about 7 cups.
7. Bring the broth to the stove with the ingredients we previously strained and the boiled meat pieces to a boil, then add the remaining spice mixture and let the broth boil. Strain the rice and add it to the broth, and let it boil until it absorbs the broth.
8. Cover the pot and leave it over low heat for 20 minutes, or until the rice is cooked.
   Timers: 20 min
9. Top the kabsa with almonds and raisins and serve with yogurt.