ﻣﻮﻗﻊ ﺻﺪﻱ اﻟﺒﻠﺪ

Supervisor
Elham AbolFateh

Kitchen

Kabsa and Meat Dish

Sunday 03/September/2017 - 09:10 AM
Sada El Balad

Ingredients
2 1⁄2 kg lamb، large cubes
4 cups basmati rice
1⁄2 kg carrot، peeled and finely diced
1 green pepper، seeded and finely diced
1 kg tomatoes، peeled and diced
1 kg finely chopped onion
6 -8 garlic cloves، minced
1 pinch ground cumin
1 pinch ground coriander
salt and black pepper
butter (for frying) or olive oil (for frying)
1⁄4 cup toasted pine nuts

-Kabsa Spice Mix-
1⁄2 teaspoon saffron
1⁄4 teaspoon ground green cardamoms
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground allspice
1⁄4 teaspoon white pepper
1⁄2 teaspoon ground dried limes

-Sauce-
2 cups water
1 beef stock cube (Maggi)
1 large onion، finely chopped
14 ounces chopped tomatoes
3 garlic cloves، minced
1 tablespoon tomato paste
1⁄4 cup diced celery
salt and black pepper
2 tablespoons butter


Directions
Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5"-2"، bring to a boil then cook gently over medium heat for 1 12 - 2 hours or until tender. Reserve stock & set meat aside.

Soak rice for 15 minutes. Drain، rise under running water then drain well.

Add butter to a large stock pot or casserole، fry the onion، pepper، carrot & spices. Cook on low heat for about 10 minutes، or until tender.

Add rice to vegetables in the pot، cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry.

-Sauce-
Fry onion، garlic and tomato in the butter. Add tomato paste، celery، salt، cinnamon، water & stock cube. Cook on medium heat until slightly thickened and celery is tender.

Serve in a large dish or on a platter. Place the rice first، top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called 'shattah'

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