🍖 Lamb Kabsa

Method

1. Rinse the 1.5 kg bone-in lamb and drain; chop the onions, crush the 4 garlic cloves, grate the tomatoes and pierce the 2 dried limes.

2. Heat the 3 tbsp oil in a large pot over medium heat and cook the onions for 5 minutes until soft and translucent, then add the garlic for 1 minute.

3. Add the lamb pieces and turn them over high heat for 8–10 minutes until browned on all sides.

4. Add the tomatoes, 1 tbsp tomato paste, 2 tbsp kabsa spice, the dried limes, 5 cardamom pods and salt (and the chili if using), and stir for 2 minutes.

5. Pour in the 8 cups of water, bring to a boil and skim off the scum, then cover and cook the lamb over low heat for 1 1/2 hours until tender and easily coming off the bone.

6. Before the meat is done, soak the 3 cups of basmati rice in warm water for 20 minutes, then rinse and drain.

7. Lift out the meat and measure the broth to 4.5 cups, topping up with water if short (and add the grated carrot if using), then bring to a strong boil.

8. Add the rice and stir once, then boil uncovered for 5 minutes until the broth drops and holes appear on the surface of the rice.

9. Cover the pot tightly and reduce the heat to low for 25 minutes until the rice is cooked and fluffy, placing the meat on top for the last 10 minutes to warm through.

10. If using raisins, stir them in a little oil for 1 minute until plump.

11. Spoon the rice onto a wide platter, place the meat on top, garnish with the toasted almonds and raisins if using, and serve hot.

💡 2 more secrets for this dish in the Tahwa app (Plus).