Traditional lamb Kabsa
إليكي طريقتنا لعمل الكبسة باللحم، الأكلة المفضلة لنا ولأهلنا على مر السنين
Recipe by: Goody Kitchen
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.
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.
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.
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.
Remove the lamb shanks and cover with foil, reserving the liquid to make the rice.
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.
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.
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