How to Make Meat and Vegetable Kabsa

Ingredients

• 2 tbsp ghee
• 2 cups basmati rice (washed and soaked)
• 2 carrots (chopped)
• 1 green or red hot chili pepper - optional
• 1 green bell pepper (chopped)
• 1 yellow onion, chopped
• 3 1/2 cups meat broth
• 1/2 tsp salt, or to taste
• 1 tbsp kabsa spice blend (ground)
• 1/2 cup nuts, or to taste (toasted for garnish)
• The meat:
• 1 kilo lamb or veal, cut into large pieces
• 1 tbsp kabsa spice blend (whole)
• 1 whole onion for boiling the meat
• 1 tbsp ghee
• Salt to taste
• Spicy daggaus sauce:
• 4 large tomatoes
• 4 cloves garlic, finely chopped
• 1 tbsp tomato paste
• 2 red hot chili peppers, chopped
• 2 tbsp water
• 3 tbsp vinegar
• 1/2 tbsp oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• How to make the daggaus sauce:
• Blend the tomatoes in an electric blender until smooth.
• Heat the garlic in the oil in a pan over medium heat, then add the finely chopped red chili peppers and tomato paste, followed by the blended tomatoes, vinegar, and water.
• Add the salt and black pepper and stir.

Method

1. Let the sauce come to a boil, then reduce the heat.
2. Leave it over low heat until it thickens and reduces.
3. Note: You can use a regular pot to boil the meat, but the meat will need more time to cook.
4. Heat 1 tbsp ghee in a pressure cooker (or a regular pot, depending on what you have), add the meat pieces, and stir until the meat turns brown.
5. Add the salt, whole onion, and whole spices, and stir for about 3 minutes.
   Timers: 3 min
6. Cover the meat with hot water, close the pressure cooker, and leave it for 40 minutes until the meat is cooked.
   Timers: 40 min
7. In another pot, heat 2 tbsp ghee over medium heat.
8. Add the finely chopped onion or sliced onion and stir for 3 minutes until softened.
   Timers: 3 min
9. Add the whole chili pepper without cutting it, then the chopped green pepper and carrots, and stir for 5 minutes until the vegetables wilt.
   Timers: 5 min
10. Add the salt, fine kabsa spice, and rice, and stir for 5 minutes.
    Timers: 5 min
11. By now, the meat should be cooked. Take 3 1/2 cups of the meat broth and add it to the pot with the vegetables and rice.
12. When the broth comes to a boil, stir gently, then lower the heat, cover the pot, and leave it over low heat for 25 minutes until the rice is cooked.
    Timers: 25 min
13. Serve the rice in a serving dish, arrange the boiled meat pieces on top, and garnish with toasted nuts.
14. Serve the meat kabsa with salad, yogurt, or daggaus sauce.
15. 
16. A delicious meat and vegetable kabsa recipe from a friend of Shou Tabkhin Today.
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