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- Traditional Australian lamb kabsa
Traditional Australian lamb kabsa
Serves
4
Prep Time
60 mins
Cook Time
120 mins
Ingredients
For the Meat and Rice
2-2.5kg Australian Lamb leg
4 cups basmati rice, cooked
1 big onion, cut into wedges
2 bay leaves
1 red bell pepper, cut into sticks
1 green bell pepper, cut into sticks
1-inch ginger, minced
1 tbsp kabsa spices
2 cinnamon sticks
5 cardamom pods
1 tsp turmeric powder
1 tsp coriander powder
2 tomatoes, cut into wedges
1 tsp saffron
3 tbsp ghee
1 cup yogurt
1 tsp sugar
For the Sauce
3 tomatoes, finely chopped
3 tsp ghee
½ cup lemon juice
4 garlic cloves, crushed
½ cup tomato paste
2 tsp salt
To Garnish
Pine nuts
Almonds, peeled
Parsley leaves
Raisins
Lemon slices
Red and green hot peppers
Method
For the Sauce
- Melt ghee in a pan.
- Add garlic, tomato paste, tomatoes, and lemon juice.
- Mix well.
For the Meat & Rice
- Melt ghee in a pressure cooker.
- Add onions, cinnamon sticks, cardamom and bay leaves.
- Then, add garlic, coriander powder, kabsa spice, and salt.
- Add red and green bell peppers, tomatoes, and yogurt
- Stir well to combine.
- Next, add in the lamb and 1 litre water, then close the lid and allow to cook for 60 minutes.
- Once the lamb is cooked, set it aside.
- Add the sauce prepared to the lamb broth, along with rice with sugar.
- Add a pinch of saffron, cloves, and turmeric powder.
- Mix gently and cook for 8-10 minutes.
To Garnish
- Roast pine nuts and almonds.
- Top the rice with lamb, and garnish with pine nuts, raisins, almonds, parsley, lemon slices, and hot peppers.
