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Yemeni Lamb Kabsah with Rice
A fragrant and flavorful rice dish cooked with tender lamb, aromatic spices, and vegetables. Kabsah is a staple in Yemeni cuisine, often served during special occasions and gatherings.
đ§ Ingredienser
- 1 kg Lamb shoulder(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
- 3 tbsp Kabsah spice mix(store-bought or homemade (cardamom, cumin, coriander, cloves, cinnamon, black pepper, nutmeg, turmeric))
- 2 pieces Cinnamon sticks
- 2 pieces Dried limes (loomi)
- 2 pieces Bay leaves
- 2 tbsp Tomato paste
- 5 cups Chicken broth or water
- to taste Salt
- to taste Black pepper
- 1/4 cup Raisins(optional, for garnish)
- 1/4 cup Toasted almonds or pine nuts(optional, for garnish)
đšâđł Instruktioner
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb pieces on all sides. Remove lamb and set aside.
â±ïž 10 minutes - 2
Add chopped onions to the pot and sauté until softened and lightly browned. Add minced garlic and grated ginger, and cook for another minute until fragrant.
â±ïž 8 minutes - 3
Stir in the diced tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until tomatoes break down.
â±ïž 5 minutes - 4
Return the lamb to the pot. Add the Kabsah spice mix, cinnamon sticks, dried limes, and bay leaves. Stir well to coat the lamb and vegetables.
- 5
Pour in the chicken broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the lamb is tender.
â±ïž 1 hourđĄ Proffstips: Skim off any foam that rises to the surface during the first few minutes of simmering. - 6
Once the lamb is tender, remove it from the pot and set aside. Strain the broth, discarding the solids (spices, bay leaves, dried limes). Return the strained broth to the pot.
- 7
Bring the broth to a boil. Add the rinsed and soaked basmati rice, salt, and pepper. Stir once, then reduce heat to low, cover tightly, and cook for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
â±ïž 20 minutesđĄ Proffstips: Do not stir the rice after this point to prevent it from becoming mushy. - 8
Gently fluff the rice with a fork. Arrange the cooked lamb pieces on top of the rice. Cover and let it steam for another 5-10 minutes.
â±ïž 10 minutes - 9
Garnish with raisins and toasted nuts, if desired. Serve hot.
đĄ Proffstips
- âFor a richer flavor, you can marinate the lamb in Kabsah spices for a few hours or overnight.
- âAdjust the spice level according to your preference.
- âEnsure the rice is cooked evenly by not overcrowding the pot.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use chicken or beef instead of lamb.
- Add chopped carrots or bell peppers along with the onions for extra vegetables.
- For a spicier version, add a chopped green chili pepper with the tomatoes.