Kabsa with Lamb Rib

Ingredients

• Oil
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• Lamb rib on the bone
• 1 large tomato, chopped
• 1 tsp ground black pepper
• 1 tsp seven-spice mix
• 1 tsp dried coriander
• 1 tsp biryani spice
• 3 cups rice
• Salt
• For the topping:
• 250 g minced meat
• Seven-spice mix
• 1 cup peas
• Fried almonds

Method

1. In a pot over the stove, heat 1/4 cup oil and sauté the chopped onion and garlic until softened.
2. Add the lamb rib and sear it on both sides until lightly browned.
3. Add the chopped tomato and the spices and sauté for about 10 minutes.
   Timers: 10 min
4. Cover the rib with hot water and simmer for 2 hours.
   Timers: 120 min
5. When the rib is cooked, remove it from the broth and strain the cooking liquid.
6. Soak the rice in hot water for 30 minutes, then drain. Toss the drained rice in a pot with 1/4 cup oil and salt.
   Timers: 30 min
7. Transfer the rice to a baking tray, place the rib on top, pour over enough of the rib cooking liquid to cover, and cover the tray with parchment paper then aluminum foil.
8. Place the tray in a preheated oven at 200°C (390°F).
9. When the rice is cooked, remove the foil and parchment.
10. Prepare the topping: sauté the minced meat in a little oil until cooked through. Season with salt and seven-spice, then add the peas and cook until tender.
11. Spoon this meat-and-pea mixture over the baked kabsa, brown the top under the oven broiler, then serve topped with the fried nuts.
12. Kabsa with Lamb Rib by a friend and site chef
13. Amir Yusuf
14. Click Amir's name to visit his profile on our site
15. For more delicious rice recipes see Chicken Fillet with Kabsa Rice