Kabsa with Meat

عنود الصغيرChef

Ingredients

• 4 kg of lamb meat with bones, cut into medium pieces
  4 kilogram
• 3 cups of basmati rice, soaked for 30 minutes
  3 cup
• 2 tomatoes, peeled and finely chopped
  2 piece
• 1 large onion, finely chopped
  1 piece
• 1 medium onion, cut into 4 pieces
  1 piece
• 2 cloves of garlic, cut in half
  2 clove
• 2 cloves of garlic, finely sliced
  2 clove
• 8 colored peppers (green, red, yellow, orange), cut into medium cubes
  8 piece
• 500 grams of green peas, boiled
  500 gram
• 500 grams of carrots, cut into cubes
  500 gram
• 100 grams of grated carrots
  100 gram
• 1 can of mushrooms, chopped
  1 can
• 3 tablespoons of tomato paste
  3 tablespoon
• 4 sticks of cinnamon
  4 stick
• 10 whole black pepper
  10 piece
• 5 bay leaves
  5 leaf
• 2 sprigs of rosemary
  2 sprig
• 3 lemon leaves
  3 leaf
• 3 teaspoons of salt
  3 teaspoon
• 2 tablespoons of kabsa spices
  2 tablespoon
• 2 teaspoons of curry
  2 teaspoon
• 2 teaspoons of paprika
  2 teaspoon
• 2 teaspoons of sweet paprika
  2 teaspoon
• 10 whole cardamom
  10 piece
• 10 cloves
  10 piece
• 1 cup of vegetable oil
  1 cup

Steps

1. 1

   Wash the meat with regular water, then place it on the fire, adding enough water to cover the meat, and remove any scum from the meat.

   5 min
2. 2

   Add the quartered onion, halved garlic, bay leaves, lemon leaves, rosemary, kabsa spices, both types of paprika, salt, curry, cardamom, cloves, and 2 sticks of cinnamon to the meat in the pressure cooker, close it tightly, and leave it for 45 minutes.

   Required Tools:

   🍳

   Pressure Cooker

   45 min
3. 3

   Place a pot on the fire with boiling water, add the chopped carrots, mushrooms, and peas, and let it boil until cooked.

   Required Tools:

   Pot

   10 min
4. 4

   Meanwhile, heat oil in another pot, add a tablespoon of curry, both types of paprika, 2 sticks of cinnamon, 5 cloves, 5 cardamom pods, 5 whole black pepper, kabsa spices, and a tablespoon of salt.

   Required Tools:

   Pot

   5 min
5. 5

   Add the sliced onion to the spices and stir until it turns golden, then add the sliced garlic and stir, followed by the colored peppers to the onion and garlic and stir.

   5 min
6. 6

   Add the diced and grated carrots, peas, and mushrooms to the mixture and stir for 10 minutes before closing the pressure cooker. Reserve a jug of meat water aside, add the chopped tomatoes to the mixture, and after 10 minutes of stirring, add the tomato paste and stir gently.

   10 min
7. 7

   Add the reserved meat water to the mixture and let it boil, then reduce the heat.

   5 min
8. 8

   Once the meat is cooked, add the entire mixture to the cooking pot over low heat.

   Required Tools:

   Pot

   5 min
9. 9

   Place the cooked meat on the mixture and let it boil for 5 minutes to absorb the flavors of the spices and ingredients.

   5 min
10. 10

    Drain the rice and place it over the mixture and meat, then pour the reserved meat water over the rice until it is covered and begins to boil.

    5 min
11. 11

    When you see that the rice has no water on top, reduce the heat, cover the pot tightly with foil.

    5 min
12. 12

    Leave the kabsa on low heat for 30 minutes until cooked.

    30 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags