Lamb Kabli


Since living in Saudi I have come across a few different ways to make kabli. I have seen shredded carrots or orange peel, chicken or lamb, added potatoes or tomato paste, but a few things are a must which is the pine nuts, spices and saffron soaked in kadi water. Kadi water is not easy to find and if you’re not in the Middle East I highly doubt you will be able to buy it. This is not a sweet flavor, but I imagine rose or orange would work okay.

1 kg of lamb cubes
1 tablespoon and 1/2 teaspoon butter
2 chicken bouillon cubes
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 dried lime
Salt and pepper, to taste
1 small white onion, diced
1 garlic clove, diced
1/2 cup plain yogurt
1 mistika gum
1-1/2 cups basmati rice
3 cups water
Pinch of saffron soaked in 1 tablespoons of kadi water soaked for 10 minutes
Toasted pine nuts and shredded carrots

1. In a sauce pan on medium heat, add 1 tablespoon of butter and lamb. Lightly brown meat on both sides. Add dried lime, chicken cubes and water. Bring to a full boil and remove any lamb froth from the top. Cover pan and reduce heat to low. Allow to cook for 30 minutes.

2. In another saucepan, add rice, saffron and kadi water and, 3 cups of lamb broth. Add salt and pepper to taste. Bring to a full boil, cover and reduce heat to low for 25 minutes now removing lid.

3. Meanwhile, in a saute pan, add 1/2 teaspoon of butter, onions, garlic, cardamom, cumin, turmeric and coriander. With the side of a knife bust the mistika and add into the pan, then add lamb pieces and cook on low for 5 minutes. Add yogurt, mix well.

4. After the rice has finished cooking, add the yogurt and lamb mixture, mix being careful not to break the rice. Replace the lid and allow to sit covered for 10 minutes on low heat.

5. Add the rice and lamb mixture onto a serving platter and sprinkle the top with the toasted pine nuts and carrots.

Yields: 4-6 servings

Did you know that dried limes are rich in vitamin C and a good source of healthy fiber.

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