Lamb Kabsa Recipe

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available in Middle Eastern specialty stores Lamb Kabsa Recipe
Lamb Kabsa

Preparation time: 20 minutes
Serves: 5
Level: Easy


2 cups rice
1 kilo lamb shanks
1 dried lime (available in Middle Eastern specialty stores)
2 cinnamon sticks
4 bay leaves
7 cardamom pods
3 tbsp vegetable oil
2 onion
3 large tomatoes
1 tbsp Kabsa spices
½ tsp ground cumin
½ tsp ground coriander
2 cups meat broth
2 tsp salt
3 tbsp vegetable oil
1 tsp lemon zest
A handful of raisins
Almonds and pine nuts and pistachios
Handful chopped green coriander for garnish


Fry the meat in vegetable oil for 10 minutes.

Cover lamb shanks with water, add dried lime, cinnamon sticks, bay leaves, cardamom and salt. Boil the meat either in pressure cooker for 40 minutes or in a normal cooker for 2 hours.

Peel and cut onions into long stripes.

Fry the onion in vegetable oil until golden brown.

Peel tomatoes and cut in small pieces (finely grated).

Add the tomatoes to the onions and sprinkle with Kabsa spices, cumin, ground coriander.

Add the meat broth and lemon zest and leave the mixture to a boil.

Add rice, when it boils, stir then cover.

Leave rice on medium heat for 30 minutes covered until water evaporates and rice is cooked.

Lift the lid, add the raisins, cover the pot for 5 more minutes.

Pour the rice in a serving dish

Fry nuts in vegetable oil or grill it in the oven.

Garnish the rice with nuts and coriander.

Photograph by fatafeat

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