The black lime in this dish will give your kabsa a unique smoky flavor. A true Middle Eastern taste. Kabsa is Saudi Arabia’s most popular dish which I have previously mentioned in my Chicken Kabsa recipe post. This lamb is so full of flavor and tender that the meat actually falls from the bones. If your in a hurry you can easily substitute kabsa or Arabic spice mix instead of the various spices in this recipe.
1 kilogram lamb chunks
2 tablespoons olive oil
1 teaspoon cumin
4 green cardamom pods
1/2 teaspoon black pepper
Salt to taste
1 cinnamon stick
4 ounces tomato sauce
1 black lime
2 chicken bouillon cubes
1 teaspoon ground ginger
1-1/2 cups basmati rice
1/4 cup chopped cilantro, for garnish
fried pine nuts and almonds, for garnish.
1. In a 4-quart saucepan on high heat add lamb and cover with water and add chicken cubes. Allow to come to a full boil then reduce heat to low and cover. When done reserve lamb broth. Meanwhile in a food processor add onion and pulse until diced, remove and then do the same with the tomato being careful not to puree. Sit aside.
2. In a saute pan on medium heat, add oil and onions. Allow onions to cook until tender. Add tomato, tomato sauce, cumin, cardamom, pepper, salt, cinnamon, black lime, ginger, cloves and saffron. Allow to cook for 1 minute.
3. Add rice and saute for another minute marinating in the spice mixture. Add meat and carefully push down so no rice is above meat. Pour lamb broth very carefully on top of mixture. Broth should be 1/2 inch above mix. Bring to a full boil, reduce heat to low and cover. Allow to cook 30-40 minutes minutes, until rice has fully cooked. DO NOT remove lid until finished.
4. Place on serving platter. Garnish top with nuts and cilantro.
Yields: 4 servings