👨‍🍳 作り方

1. 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. 2

   Remove lamb and set aside. Add chopped onions to the pot and sauté until softened and golden, about 8-10 minutes.

3. 3

   Add minced garlic and grated ginger, sauté for another minute until fragrant.

4. 4

   Stir in the diced tomatoes, Kabsa spice mix, turmeric, and salt. Cook for 5-7 minutes, stirring occasionally, until tomatoes break down.

5. 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. 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. 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. 8

   While the rice is cooking, you can optionally broil or pan-fry the lamb pieces until slightly browned for extra texture.

9. 9

   Once the rice is cooked, fluff it gently with a fork. Stir in the drained raisins (if using).

10. 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.