Lamb Kabsa


2 cups, Basmati Rice, 1 large onion, 1 medium tomato, 3 small carrots, Lamb (or any other meat you like), almonds, cashews, raisins, 3 garlic cloves, 2 cinnamon sticks, 4 cardamom pods, 4 whole cloves, 1 star anise, 2 tablespoons turmeric, 1 tablespoon onion powder, 1/2 tablespoon all spice, 1/2 tablespoon black pepper.


  • In a medium pot heat some oil
  • Transfer the meat to the heated oil
  • Add the aromatics (cinnamon sticks, cloves, cardamom, star anise)
  • Add 4 bay leaves
  • Brown the meat on both sides
  • Add all the spices to the meat (turmeric, cinnamon, allspice, onion powder, and black pepper)
  • Add chopped onion
  • Add chopped garlic
  • Add tomato quarters
  • Add shredded carrots
  • Mix everything together and cook for 5 minutes
  • Add hot water and cover the meat, bring it to a boil
  • Lower heat to medium-low, with it still covered, let it simmer until the meat is fully cooked
  • Add salt to taste
  • Run the stock through a fine strainer and set it aside. Keep some liquid on the meat so it doesn’t dry out
  • In a separate pot, heat some oil.
  • Add almonds and fry until golden
  • After they are done frying, put a couple of paper towels in a bowl and transfer almonds onto the paper to get rid of excess oil
  • Now repeat the last three steps but with cashews
  • After removing the cashews from the pot, add the rice
  • Add onion powder
  • Add turmeric
  • Add some cinnamon
  • Toss everything together to make sure all the rice is coated with the oil
  • Add 2/3 cup of golden raisins, mix them in with the rice
  • Add 4 cups of hot stock to the 2 cups of rice
  • Bring them to a boil, cover and when the water starts to get absorbed, lower the heat until rice is fully cooked (15-20 mins)
  • Fluff the rice with a fork and enjoy!

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