How to Make Gulf Lamb Kabsa

Kabsa is a rice dish with meat and nuts, one of the Gulf’s most famous and delicious dishes. This recipe varies among Gulf countries, but the shared rice base remains, with additions and personal touches from each cook.

Progress: 11%Step 1 of 9

6 servingsBack to recipeMains

Cook companion rail

Prep checklist

Session memory is activeThis device will remember your current step and 0/19 checked ingredients.

Large pieces of lamb - shanks, shoulder, neck, or chuckchopped onionchopped garlicpeeled and chopped tomatoesgrated carrotred peppertomato pasteKabsa spices: meat spice, turmeric, paprika, seven-spice blend, ground cinnamon, black pepper, bay leaves, cardamom pods, cinnamon sticksrice

Daqoos (dakkous) sauce

4 tomatoeshalf a red pepper1 garlic clovepaprika or sweet ground red peppersalta pinch of black peppertomato paste saucea little waterhot pepper or chili to taste1 teaspoon olive oil

How to prepare the daqoos (dakkous) sauce

Step 1

1) Place the meat pieces in boiling water and bring to a boil briefly, then strain, rinse, and set aside.

Open recipes. Bilingual kitchen. Smarter every week.

ExploreRecipes Chefs ChefChat WeekCraft Pantry

CompanyAbout Contact Help & FAQ Subscribe

LegalTerms of Service Privacy Policy Cookie Policy

ConnectShare Zesta on WhatsApp

How to Make Gulf Lamb Kabsa cook mode | Zesta