Ingredients:

Large pieces of lamb

Seasonings for boiling the lamb

2 cups American rice

Ready-made kabsa spices

Salt

Finely chopped ripe tomato

Onion powder or finely chopped dried onion

Oil or ghee

Nuts for serving

Preparation Method:

Fry the lamb pieces in oil or ghee until browned. Add the seasonings, salt, a pinch of kabsa spices, one chopped tomato, and water, then leave to simmer over medium or low heat until cooked through...

In another pot, add a little oil and sauté the chopped tomato with a pinch of salt, onion powder, and half a spoonful of kabsa spices...

When the tomato juices reduce, add the washed and drained rice and stir gently. Add more salt and kabsa spices to taste, then add the lamb cooking liquid at a ratio of 2 cups of liquid for every 1 cup of rice. Let the rice come to a boil, then reduce the heat and cook until done...

Transfer the rice to a serving dish, arrange the lamb pieces on top, garnish with nuts, and serve hot.

Serve yogurt and green salad alongside the lamb kabsa.

How to make the easiest lamb kabsa from our friend and cook on the Shou Tabkhin Today website:

Nancy Mousa

Click on Nancy's name to visit her personal page on our site and discover her wonderful recipes.

To make chicken kabsa, click the link: How to Prepare Chicken Kabsa

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How to Make the Easiest Lamb Kabsa

Prep checklist

Cooking notes