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Heat the neutral oil in a large pot or Dutch oven over medium-high heat until shimmering.

Add the diced onions to the hot oil and cook, stirring occasionally, until they are deeply caramelized, about 8-10 minutes.

Add the lamb (or beef or chicken) to the pot. Sear the meat until one side is nicely caramelized and browned, about 5-7 minutes.

Stir in the cinnamon stick and cardamom pods. Cook for 1 minute until fragrant.

Add the ginger paste, garlic cloves, and tomato paste to the pot. Sauté the mixture for 4-5 minutes, stirring constantly, to cook out the harsh taste of the tomato paste.

Add all the Kabsa spices: chili powder, coriander, cumin, black pepper, black cardamom, ground clove, ground ginger, ground fennel seeds, ground cinnamon, and salt to taste. Mix well and cook for another 1-2 minutes until fragrant.

Pour in 6 cups of water or beef broth. Bring the liquid to a boil.

Reduce the heat to low, cover the pot, and simmer the meat for 1 1/2 to 2 hours, or until it is very tender.

Once the meat is tender, add the chopped potatoes (if using), 1/2 bunch of cilantro, Thai chilis (if using), and the washed basmati rice to the pot.

Check the liquid level. Add additional water until you have a total of 6 cups of liquid in the pot (including the broth remaining from cooking the meat). For example, if 2 cups of broth remain, add 4 cups of water.

Increase the heat to medium, cover the pot, and cook until the rice is fully cooked and all the liquid has been absorbed, about 15-20 minutes. Do not lift the lid during this time.

While the Kabsa is cooking, prepare the Sahawiq. In a blender, combine the garlic cloves, chopped tomatoes, 1/2 bunch of cilantro, a sprinkle of salt, and chili for spice.

Blend all the Sahawiq ingredients until smooth.

Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. Then, gently fluff the rice with a fork.

Serve the Kabsa hot with the prepared Sahawiq sauce on the side. Enjoy!


Heat the neutral oil in a large pot or Dutch oven over medium-high heat until shimmering.

Add the diced onions to the hot oil and cook, stirring occasionally, until they are deeply caramelized, about 8-10 minutes.

Add the lamb (or beef or chicken) to the pot. Sear the meat until one side is nicely caramelized and browned, about 5-7 minutes.

Stir in the cinnamon stick and cardamom pods. Cook for 1 minute until fragrant.

Add the ginger paste, garlic cloves, and tomato paste to the pot. Sauté the mixture for 4-5 minutes, stirring constantly, to cook out the harsh taste of the tomato paste.

Add all the Kabsa spices: chili powder, coriander, cumin, black pepper, black cardamom, ground clove, ground ginger, ground fennel seeds, ground cinnamon, and salt to taste. Mix well and cook for another 1-2 minutes until fragrant.

Pour in 6 cups of water or beef broth. Bring the liquid to a boil.

Reduce the heat to low, cover the pot, and simmer the meat for 1 1/2 to 2 hours, or until it is very tender.

Once the meat is tender, add the chopped potatoes (if using), 1/2 bunch of cilantro, Thai chilis (if using), and the washed basmati rice to the pot.

Check the liquid level. Add additional water until you have a total of 6 cups of liquid in the pot (including the broth remaining from cooking the meat). For example, if 2 cups of broth remain, add 4 cups of water.

Increase the heat to medium, cover the pot, and cook until the rice is fully cooked and all the liquid has been absorbed, about 15-20 minutes. Do not lift the lid during this time.

While the Kabsa is cooking, prepare the Sahawiq. In a blender, combine the garlic cloves, chopped tomatoes, 1/2 bunch of cilantro, a sprinkle of salt, and chili for spice.

Blend all the Sahawiq ingredients until smooth.

Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. Then, gently fluff the rice with a fork.

Serve the Kabsa hot with the prepared Sahawiq sauce on the side. Enjoy!
