Traditional lamb Kabsa

إليكي طريقتنا لعمل الكبسة باللحم، الأكلة المفضلة لنا ولأهلنا على مر السنين

avatar Goody Kitchen

Recipe by: Goody Kitchen

  • 4 Persons
  • 2 Hours
  • Medium Recipe

Serving Size

  • 1

    Make the kabsa spice mix. Put the whole spices (cumin, fennel, peppercorns and cardamom seeds) in a dry frying pan. Toast over a low heat until fragrant, then blend in a spice blender with the ginger, allspice, turmeric, chilli powder and coriander. Tip in to a sealable container.

  • 2

    To prepare the kabsa, set your largest heavy-bottomed saucepan over a medium-high heat. Add 2 tbsp oil or ghee then brown the lamb shanks on all sides – this will take about 10 minutes. Remove the shanks to a plate and keep the pan on the heat.

  • 3

    Add the remaining oil and ghee, onion, garlic, cinnamon, cardamom pods and cloves. Cook for 6-8 minutes until the onion starts to soften, then stir in the tomato paste.

  • 4

    Cook for 2 minutes then return the shanks to the pan. Add the sieved tomatoes, kabsa spice blend, bay leaves and dried lemon. Pour in 1½ litre water, or enough to cover the shanks. Bring to the boil then lower the heat to a simmer. Cover with a lid and cook for 90 minutes, or until the lamb starts to fall from the bone.

  • 5

    Remove the lamb shanks and cover with foil, reserving the liquid to make the rice.

  • 6

    For the rice, set a saucepan over a medium heat with the oil or ghee. Cook the carrot for 2 minutes then stir in the rice. Pour in just enough of the lamb stock to cover the rice by a couple of centimetres. Add the whole spices, cover with a lid and cook for 15 minutes, until the rice has absorbed the liquid. Remove from the heat and leave covered for 10 minutes. Fluff up with a fork.

  • 7

    To serve, pile the rice on to a large platter and top with the lamb kabsa shanks. Garnish with the nuts, dried cranberries and coriander leaves if using.