Saudi lamb kabsa — the authentic way

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

Method:

In a pot over the heat place the meat with the whole spices and boil briefly only until the color changes to remove any strong gamy odor.
In another pot heat the oil and sauté the chopped onions until soft, then add the tomato, green pepper, the spices and the meat and stir.
When the meat browns and the vegetables soften, add enough water to cover the meat along with the tomato paste and bring to a simmer until the meat is fully tender.
Drain the soaked rice and place it in a pot; add enough of the meat-boiling liquid to just cover the rice.
When the liquid comes to a boil, cover the pot and let the rice cook over low heat for about 20 minutes.
Brown the cooked meat pieces in the oven.
Pour the rice into a serving dish, arrange the browned meat pieces on top, and garnish as desired (for example, with toasted nuts).
Serve the Saudi lamb kabsa with daqoos (tomato-chili sauce), salad/vegetables, and yogurt.

Recipe and preparation method for the original Saudi lamb kabsa from a friend and chef on Sho Tabkhin Today:

Lubna Al-Aradi

Click Lubna’s name to visit her profile on Sho Tabkhin Today

For more delicious Gulf rice recipes try Smoked Chicken Mandi

Daqoos Sauce — delicious with kabsa dishes — link above

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Saudi Lamb Kabsa

Prep checklist

Cooking notes