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Yemeni Lamb Kabsa
A fragrant and flavorful rice dish cooked with tender lamb, aromatic spices, and often garnished with nuts and raisins. Kabsa is a staple in Yemeni cuisine, celebrated for its rich taste and comforting nature.
🧂 Ainekset
- 1 kg Lamb shoulder or leg(cut into large pieces)
- 3 cups Basmati rice(rinsed and soaked for 30 minutes)
- 2 large Onions(chopped)
- 4 medium Tomatoes(diced)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1/4 cup Vegetable oil or Ghee
- 2 tbsp Kabsa spice mix(store-bought or homemade (cardamom, cloves, cinnamon, black pepper, coriander, cumin, nutmeg, dried lime))
- 1 tsp Turmeric powder
- to taste Salt
- 4-5 cups Water or Lamb broth
- 1/4 cup Raisins(optional, soaked in warm water)
- 1/4 cup Almonds or Pine nuts(toasted, for garnish)
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Ohjeet
- 1
In a large pot or Dutch oven, heat the oil or ghee over medium-high heat. Brown the lamb pieces on all sides.
- 2
Remove lamb and set aside. Add chopped onions to the pot and sauté until softened and golden, about 8-10 minutes.
- 3
Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 4
Stir in the diced tomatoes, Kabsa spice mix, turmeric, and salt. Cook for 5-7 minutes, stirring occasionally, until tomatoes break down.
- 5
Return the lamb to the pot. Add enough water or lamb broth to cover the meat. Bring to a boil, then reduce heat, cover, and simmer for 1 to 1.5 hours, or until the lamb is tender.
- 6
Once the lamb is tender, remove it from the pot and set aside. Strain the broth, discarding solids, and return the broth to the pot. Bring the broth to a boil.
- 7
Add the rinsed and soaked basmati rice to the boiling broth. Ensure the liquid level is about 1-1.5 inches above the rice. If needed, add more hot water or broth. Reduce heat to low, cover tightly, and cook for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- 8
While the rice is cooking, you can optionally broil or pan-fry the lamb pieces until slightly browned for extra texture.
- 9
Once the rice is cooked, fluff it gently with a fork. Stir in the drained raisins (if using).
- 10
To serve, spoon the rice onto a large platter. Arrange the tender lamb pieces on top of the rice. Garnish with toasted almonds or pine nuts and chopped fresh cilantro.
💡 Ammattilaisvinkit
- ✓For a deeper flavor, use ghee instead of vegetable oil.
- ✓Ensure your Kabsa spice mix is fresh for the best aroma.
- ✓Don't overcook the rice; it should be fluffy, not mushy.
- ✓Soaking the rice helps it cook evenly and absorb flavors better.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of saffron to the rice for color and aroma.
- Include other vegetables like carrots or peas in the stew.
- Use chicken or beef instead of lamb.