Kabsa
Kabsa
Ingredients
For the Kabsa
- 1/4 cup neutral oil
- 2 onions, diced
- 2 pounds lamb, (or beef or chicken)
- 1 cinnamon stick
- 4 cardamom pods
- 2 teaspoons ginger paste
- 4-6 garlic cloves, minced or grated
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon black cardamom
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground fennel seeds
- 1/4 teaspoon ground cinnamon
- to taste salt
- 6 cups water, or beef broth, initial addition
- 2 potatoes, chopped
- 1/2 bunch cilantro
- as needed Thai chilis, whole, optional
- 3 cups basmati rice, washed
- as needed water, additional, to make a total of 6 cups of liquid
- as needed fresh cilantro, for garnish
For the Sahawiq (Salsa)
- 2 garlic cloves
- 1 or 2 tomatoes, chopped
- 1/2 bunch cilantro
- a sprinkle salt
- as needed chili, for spice
Instructions
- 1
Start with a hot pan. Add 1/4 cup of neutral oil.
⏱️ 1 min
- 2
Once the oil is hot, add 2 diced onions. Cook the onions until they are nicely caramelized, stirring occasionally.
⏱️ 10 min
- 3
Add 2 pounds of your chosen meat (lamb, beef, or chicken). Cook the meat until one side is nicely caramelized.
⏱️ 8 min
- 4
Add 1 cinnamon stick and 4 cardamom pods to the pan.
⏱️ 1 min
- 5
Add 2 teaspoons ginger paste, 4-6 minced garlic cloves, and 2 tablespoons tomato paste. Sauté for 4-5 minutes to cook out the harsh tomato taste, stirring frequently.
⏱️ 5 min
- 6
Add the Kabsa spices: 1 teaspoon chili powder, 1 teaspoon coriander, 1 teaspoon cumin, 1/2 teaspoon black pepper, 1/2 teaspoon black cardamom, 1/4 teaspoon ground clove, 1/4 teaspoon ground ginger, 1/4 teaspoon ground fennel seeds, and 1/4 teaspoon ground cinnamon. Add salt to taste. Mix for another 1-2 minutes to toast the spices.
⏱️ 2 min - 7
Add 6 cups of water (or beef broth). Cover the pot and cook the meat for 1 1/2 to 2 hours, or until it is nice and tender. Check periodically to ensure liquid levels are adequate.
⏱️ 120 min
- 8
Once the meat is tender, add 2 chopped potatoes, 1/2 bunch cilantro, and whole Thai chilis (if using).
⏱️ 2 min
- 9
Add 3 cups of washed basmati rice to the pot.
⏱️ 1 min
- 10
Measure the liquid in the pot. Add additional water until you have a total of 6 cups of liquid in the pot to cook the rice. (For example, if you have 2 cups of broth remaining, add 4 cups of water).
⏱️ 2 min
- 11
Cover the pot and let it cook on medium heat until the rice is fully cooked and there is no more liquid left. This typically takes about 15-20 minutes. Do not lift the lid during this time.
⏱️ 20 min
- 12
Once the rice is cooked, remove from heat and let it rest, covered, for 5-10 minutes. Finally, fluff up the rice with a fork. Serve hot and garnish with fresh cilantro.
⏱️ 10 min
- 13
To prepare the Sahawiq (Salsa): In a blender, combine 2 garlic cloves, 1 or 2 chopped tomatoes, 1/2 bunch cilantro, a sprinkle of salt, and some chili for spice.
⏱️ 3 min
- 14
Blend the ingredients together until a salsa-like consistency is achieved. Serve the Sahawiq alongside the Kabsa.
⏱️ 3 min
Kitchen Tools
Kabsa
For the Kabsa
- 1/4 cup neutral oil
- 2 onions, diced
- 2 pounds lamb, (or beef or chicken)
- 1 cinnamon stick
- 4 cardamom pods
- 2 teaspoons ginger paste
- 4-6 garlic cloves, minced or grated
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon black cardamom
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground fennel seeds
- 1/4 teaspoon ground cinnamon
- to taste salt
- 6 cups water, or beef broth, initial addition
- 2 potatoes, chopped
- 1/2 bunch cilantro
- as needed Thai chilis, whole, optional
- 3 cups basmati rice, washed
- as needed water, additional, to make a total of 6 cups of liquid
- as needed fresh cilantro, for garnish
For the Sahawiq (Salsa)
- 2 garlic cloves
- 1 or 2 tomatoes, chopped
- 1/2 bunch cilantro
- a sprinkle salt
- as needed chili, for spice
Instructions
- 1
Start with a hot pan. Add 1/4 cup of neutral oil.
⏱️ 1 min - 2
Once the oil is hot, add 2 diced onions. Cook the onions until they are nicely caramelized, stirring occasionally.
⏱️ 10 min - 3
Add 2 pounds of your chosen meat (lamb, beef, or chicken). Cook the meat until one side is nicely caramelized.
⏱️ 8 min - 4
Add 1 cinnamon stick and 4 cardamom pods to the pan.
⏱️ 1 min - 5
Add 2 teaspoons ginger paste, 4-6 minced garlic cloves, and 2 tablespoons tomato paste. Sauté for 4-5 minutes to cook out the harsh tomato taste, stirring frequently.
⏱️ 5 min - 6
Add the Kabsa spices: 1 teaspoon chili powder, 1 teaspoon coriander, 1 teaspoon cumin, 1/2 teaspoon black pepper, 1/2 teaspoon black cardamom, 1/4 teaspoon ground clove, 1/4 teaspoon ground ginger, 1/4 teaspoon ground fennel seeds, and 1/4 teaspoon ground cinnamon. Add salt to taste. Mix for another 1-2 minutes to toast the spices.
⏱️ 2 min - 7
Add 6 cups of water (or beef broth). Cover the pot and cook the meat for 1 1/2 to 2 hours, or until it is nice and tender. Check periodically to ensure liquid levels are adequate.
⏱️ 120 min - 8
Once the meat is tender, add 2 chopped potatoes, 1/2 bunch cilantro, and whole Thai chilis (if using).
⏱️ 2 min - 9
Add 3 cups of washed basmati rice to the pot.
⏱️ 1 min - 10
Measure the liquid in the pot. Add additional water until you have a total of 6 cups of liquid in the pot to cook the rice. (For example, if you have 2 cups of broth remaining, add 4 cups of water).
⏱️ 2 min - 11
Cover the pot and let it cook on medium heat until the rice is fully cooked and there is no more liquid left. This typically takes about 15-20 minutes. Do not lift the lid during this time.
⏱️ 20 min - 12
Once the rice is cooked, remove from heat and let it rest, covered, for 5-10 minutes. Finally, fluff up the rice with a fork. Serve hot and garnish with fresh cilantro.
⏱️ 10 min - 13
To prepare the Sahawiq (Salsa): In a blender, combine 2 garlic cloves, 1 or 2 chopped tomatoes, 1/2 bunch cilantro, a sprinkle of salt, and some chili for spice.
⏱️ 3 min - 14
Blend the ingredients together until a salsa-like consistency is achieved. Serve the Sahawiq alongside the Kabsa.
⏱️ 3 min