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
-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'