Meat Kabsa
A hearty Gulf-style meat kabsa, perfect for family gatherings.
Kabsa is the crown of Gulf tables and, without question, the dish of special occasions. Meat is cooked slowly with onion and whole spices such as cinnamon, cardamom and cloves until tender, then basmati rice is cooked in its rich broth and soaks up every flavour. A single dish that carries the warmth of home and the generosity of hospitality at once.
How to Prepare
Brown the meat with the chopped onion, then add the lemon and ginger pieces and the ground spices (black pepper, mixed spice, turmeric).
Add the whole spices (cinnamon, cardamom, cloves, bay leaf), cover with water and simmer until the meat is tender, then remove the meat.
In a little of the broth, saute the onion and garlic, then stir in the tomato sauce, kabsa spice, turmeric and salt.
Add the soaked basmati rice with enough broth and cook until the rice is done.
Serve the rice topped with the meat.
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Soak the basmati rice for 15 minutes for fluffy, separate grains.
Ingredient Swaps
Swap the lamb for beef or chicken, adjusting the cooking time. | Replace ready-made kabsa spice with a homemade blend of ground whole spices. | Add dried black lime (loomi) instead of fresh lemon pieces for a deeper flavour.
Common Questions
How do I get fluffy, non-sticky rice?
Rinse the rice well and soak it briefly, and measure the broth-to-rice ratio carefully.
Why cook the rice in the meat broth?
The broth carries the flavour of the meat and spices, giving the rice the depth of kabsa.
How do I make the meat tender?
Cook it over low heat long enough that it turns tender and pulls off the bone easily.
Can I brown the meat at the end?
Yes, a short roast in the oven after cooking gives it colour and a tasty crust.
What is kabsa served with?
With a green salad, daqqus (spicy tomato sauce) and yogurt.
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