Meat kabsa begins with balanced broth and meat that is tender before rice is added. This home recipe uses bone-in Naimi lamb; adjust pepper and spices to your household's taste. It makes about 4 servings, depending on cuts and side dishes.
Ingredients
- 1 kg mixed bone-in Naimi lamb cuts and 2 cups basmati rice.
- A large chopped onion and two chopped tomatoes.
- Two tablespoons of oil, and one tablespoon of tomato paste.
- 1 teaspoon kabsa spices, 4 cardamom pods, 1 cinnamon stick and 1 pierced dried lime.
- Salt and black pepper according to taste, and hot water for cooking.
Cooking meat
Sauté the onions in oil until soft, then add the meat in batches to give it a slight color. Add the tomatoes, paste, and spices, and stir until the flavor combines. Add hot water to cover the pieces, let the pot boil, then reduce the heat and cover it. Continue cooking for about 75-120 minutes depending on the cut, adding hot water as needed, until the meat is tender.
Adjust the rice
Wash and soak the rice according to its pack, then drain. Temporarily transfer the meat to a clean covered dish and measure the broth for your rice type. Around 3 cups may be a starting point for 2 cups of soaked basmati, but prioritise pack instructions and your experience. Adjust salt, add rice, place the meat on top and cook gently until done.
Before serving
Rest the covered rice off the heat for 10 minutes, then fluff gently. Check that the meat is fully cooked rather than relying on recipe timing alone. Reserve excess broth before adding rice instead of pouring it all in and making the kabsa mushy.
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