Saudi Lamb Kabsa

Ingredients

• Bone-in lamb (can be substituted with chicken)
• 2 cups long-grain basmati rice, washed and soaked
• 2 onions, chopped
• 1 green bell pepper, chopped
• 1 tomato, finely chopped
• 4 tablespoons tomato paste
• Whole spices for boiling: cinnamon, cardamom, bay leaves, and cloves
• 1 tablespoon kabsa spice mix — if unavailable, use a blend of seven spices plus turmeric, cumin, and ground coriander
• Water for boiling the meat
• Daqoos Sauce — delicious with kabsa dishes — link above

Method

1. In a pot over the heat, put the meat and the whole spices and parboil it briefly—just until the color changes to remove any gaminess.
2. In a pot heat the oil and the chopped onion and sauté until soft, then add the tomatoes, green pepper, spices, and the meat and stir.
3. When the meat browns and the vegetables soften, add enough water to cook the meat along with the tomato paste and bring to a boil; let it simmer until the meat is well cooked.
4. Drain the soaked rice and place it in a pot, then add enough of the meat-cooking liquid to cover the rice.
5. When the liquid boils, cover the pot and let the rice cook over low heat for about 20 minutes.
   Timers: 20 min
6. Brown the boiled meat pieces in the oven.
7. Spoon the rice into a serving dish and arrange the roasted meat pieces on top; garnish as desired with nuts, for example.
8. Serve the Saudi lamb kabsa with daqoos, vegetables, and yogurt.
9. Tasty daqoos sauce to accompany kabsa dishes — see the link.