Kabsa

Kabsa is an Arabic favorite rice dish popular in many Gulf countries such as Kuwait, Saudi Arabia, Bahrain, Qatar, and United Arab Emirates. Because Kabsa is really delicious, it became famous dish in Jordan, Lebanon, Syria and Egypt. This is a meat (lamb) version of the Kabsa recipe.


Ingredients:

2 1/2 kg lamb, large cubes
4 cups basmati rice
1/2 kg carrot, peeled and finely diced
1 green pepper, seeded and finely diced
1 kg tomato, peeled and diced
1 kg finely chopped onion
6-8 garlic cloves, minced
1 pinch ground cumin
1 pinch ground coriander
salt and black pepper
butter or olive oil (for frying)
1/4 cup toasted pine nuts

Kabsa Spice Mix

1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 teaspoon ground dried limes

Sauce

2 cups water
1 beef stock cube (Maggi)
1 large onion, finely chopped
14 ounces chopped tomatoes
3 garlic cloves, minced
1 tablespoon tomato paste
1/4 cup diced celery
salt and black pepper
2 tablespoons butter

Preparation:

Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5"-2", bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside.
Soak rice for 15 minutes. Drain, rise under running water then drain well.
Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry.

Sauce:

Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called "shattah".

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Easy Moroccan lamb tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Easy Moroccan lamb tagine Recipe. Enjoy Moroccan cooking and learn how to make Easy Moroccan lamb tagine.

Ingredients (serves 4)

2 tablespoons olive oil

1kg lamb leg or lamb rump steak, trimmed, cut into 4cm pieces

1 large brown onion, diced

2 garlic cloves, crushed

2 x 410g cans Ardmona Rich & Thick

Moroccan Style chopped tomatoes with ginger and coriander

600g kent pumpkin, peeled, deseeded, cut into 3cm pieces

400g can chickpeas, drained, rinsed

200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve

Method

1. Preheat oven to 200°C. Heat 2 teaspoons of oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat. Add one-quarter of the lamb. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat with remaining oil and lamb, adding more oil if necessary.

2. Add onion to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.

3. Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.

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