Ingredients
3 cups Julienne onion
6 tablespoons olive oil
1 Leg of lamb
2 tablespoons spices of ground Kabsa: cumin, black pepper, cardamom
6 tomatoes cut into wedges
3 cups tomato juice
2 teaspoons salt
½ cup whole Kabsa spices: cardamom, dry whole lemon, bay leaf, cinnamon stick, cloves
6 cups chicken stock
4 cups basmati rice soaked in water.
Garnish:
½ cup whole blanched almonds sautéed in oil
¼ cup raisins
4 tablespoons chopped parsley
6 tablespoons olive oil
1 Leg of lamb
2 tablespoons spices of ground Kabsa: cumin, black pepper, cardamom
6 tomatoes cut into wedges
3 cups tomato juice
2 teaspoons salt
½ cup whole Kabsa spices: cardamom, dry whole lemon, bay leaf, cinnamon stick, cloves
6 cups chicken stock
4 cups basmati rice soaked in water.
Garnish:
½ cup whole blanched almonds sautéed in oil
¼ cup raisins
4 tablespoons chopped parsley
Method
-Heat oil in large pan over medium heat.
-Add ¼ amount of julienne onion; sauté until dark brown in color; remove from heat and set aside.
-Coat the leg of lamb with the ground Kabsa spice mixture; Sear the lamb on all sides using the same pan in which the onion was sautéed.
-Add the remaining onions, with tomato wedges, tomato juice and season to taste with salt and pepper, and mix with a spoon until combined.
-Add the whole Kabsa spices, making sure to pierce the whole dry lemon so that the flavor will be released during cooking.
-Add the chicken stock and bring to boil.
-Drain the Basmati rice, and add to the pan. (The amount of rice used is the same as the stock used.) Return to boil, reduce the heat to simmer, cover and let it cook.
-When serving, garnish with the remaining sautéed onion and other items as desired.
-Add ¼ amount of julienne onion; sauté until dark brown in color; remove from heat and set aside.
-Coat the leg of lamb with the ground Kabsa spice mixture; Sear the lamb on all sides using the same pan in which the onion was sautéed.
-Add the remaining onions, with tomato wedges, tomato juice and season to taste with salt and pepper, and mix with a spoon until combined.
-Add the whole Kabsa spices, making sure to pierce the whole dry lemon so that the flavor will be released during cooking.
-Add the chicken stock and bring to boil.
-Drain the Basmati rice, and add to the pan. (The amount of rice used is the same as the stock used.) Return to boil, reduce the heat to simmer, cover and let it cook.
-When serving, garnish with the remaining sautéed onion and other items as desired.
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