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Kabseh

3 tb Olive oil
1 lg Onion; chopped
1 Clove garlic; minced
3 Pods cardamom
1 Cinnamon stick
1/4 ts Cumin; ground
1 1/2 lb Lamb; cubed
Salt
1 lb Ripe tomatoes
1 c Water
1/4 c Low-fat yoghurt
1 Serrano pepper (optional)
1 c Uncooked rice; soaked
Pepper


Saute the onion in the olive oil until soft and transparent. Stir the spices into the oil to release the flavors. Cook for a minute or two. Raise the heat and add the lamb, sprinkling with salt. Saute until browned on all sides. Whirl the fresh tomatoes in a food processor or blender until nearly smooth, and add to the meat. Stir in the water, yoghurt, garlic and serrano pepper. Taste and adjust the seasoning. Cover and simmer about 2 hours until the meat is tender. The tomato sauce will reduce somewhat. After cooking 2 hours, measure the liquid. The amount of rice that needs to be added is based on the amount of liquid. Example: If sauce has 2 cups of liquid; then add 1 cup of rice. Can add more water if needed. Add rice and bring back to a boil. Cover saucepan with a dish towel (to absorb moisture) and replace lid. Simmer for approximately 20 minutes until moisture is gone and rice is done. Do not stir during this 20 minute process!


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