I was just in the mood for spicy rice and “herbal” meat (is that the right word? well… you all know what I mean) .
Kabsah is a rice dish from middle east, you can actually eat it with everything, chicken or beef, with salad or yogurt as side dish, but I like it to have it “real” or traditional, with spicy sauce, cooked lamb and garnish with fried almond… yam…yam…
- 4 cups rice long grain (basmati or jasmine)
- 250 gr lamb
- 2 ltr ( 8 cups) water
- 5 tbs tomato paste
- 1 big tomato
- 2 Green/red chillies
- 1 small onion (chopped)
- 1/2 tbs Cinnamon powder
- 1/2 tbs Galingal powder
- 1/2 tbs Coriander powder
- 1/2 tbs Cumin powder
- 5 pcs Cloves
- 5 pcs Cardamom
- 3 Bay leaves
- 1/2 tbs Black pepper
- 1loomi (dried lime), you can use dried lime/lemon powder too
- cook the lamb with salt, water, onion, tomato paste and all the herbs except the loomi in a pressure cooker for around 45 minutes.
- Strain the lamb broth and add 4 cups of it to the rice, put loomi inside, and cook until done.
- For the side sauce, mix another cup of lamb broth, salt, tomato and chillies in a blender and cook in a pan.
- Serve all warm
photo comment : I was so hungry, I forgot to take picture of the chili sauce 😉