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 garlic cloves
- 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
- 1 teaspoon salt, to taste
- 6 cups water, or beef broth
- 2 potatoes, chopped, optional
- 1/2 bunch cilantro
- 2 Thai chilis, whole, optional
- 3 cups basmati rice, washed
- 4 cups water, additional, as needed
For the Sahawiq
- 2 garlic cloves
- 2 tomatoes, chopped
- 1/2 bunch cilantro
- 1/4 teaspoon salt, a sprinkle, to taste
- 1 chili, for spice, as needed
Instructions
- 1
Heat the neutral oil in a large pot or Dutch oven over medium-high heat until shimmering.
⏱️ 2 min
- 2
Add the diced onions to the hot oil and cook, stirring occasionally, until they are deeply caramelized, about 8-10 minutes.
⏱️ 10 min
- 3
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.
⏱️ 7 min
- 4
Stir in the cinnamon stick and cardamom pods. Cook for 1 minute until fragrant.
⏱️ 1 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 2 min
- 7
Pour in 6 cups of water or beef broth. Bring the liquid to a boil.
⏱️ 5 min
- 8
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.
⏱️ 120 min
- 9
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.
⏱️ 5 min
- 10
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.
⏱️ 1 min
- 11
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.
⏱️ 20 min
- 12
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.
⏱️ 5 min
- 13
Blend all the Sahawiq ingredients until smooth.
⏱️ 1 min
- 14
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.
⏱️ 10 min
- 15
Serve the Kabsa hot with the prepared Sahawiq sauce on the side. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
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 garlic cloves
- 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
- 1 teaspoon salt, to taste
- 6 cups water, or beef broth
- 2 potatoes, chopped, optional
- 1/2 bunch cilantro
- 2 Thai chilis, whole, optional
- 3 cups basmati rice, washed
- 4 cups water, additional, as needed
For the Sahawiq
- 2 garlic cloves
- 2 tomatoes, chopped
- 1/2 bunch cilantro
- 1/4 teaspoon salt, a sprinkle, to taste
- 1 chili, for spice, as needed
Instructions
- 1
Heat the neutral oil in a large pot or Dutch oven over medium-high heat until shimmering.
⏱️ 2 min - 2
Add the diced onions to the hot oil and cook, stirring occasionally, until they are deeply caramelized, about 8-10 minutes.
⏱️ 10 min - 3
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.
⏱️ 7 min - 4
Stir in the cinnamon stick and cardamom pods. Cook for 1 minute until fragrant.
⏱️ 1 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 2 min - 7
Pour in 6 cups of water or beef broth. Bring the liquid to a boil.
⏱️ 5 min - 8
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.
⏱️ 120 min - 9
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.
⏱️ 5 min - 10
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.
⏱️ 1 min - 11
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.
⏱️ 20 min - 12
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.
⏱️ 5 min - 13
Blend all the Sahawiq ingredients until smooth.
⏱️ 1 min - 14
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.
⏱️ 10 min - 15
Serve the Kabsa hot with the prepared Sahawiq sauce on the side. Enjoy!
⏱️ 1 min