Lamb Kapsa ( Or Kabsa Recipe at MyDish

Lamb Kapsa ( Or Kabsa

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Method

  • 1. Put oil In a 4-quart saucepan on high heat add lamb and seal. cover meat with water. Allow to come to a full boil then reduce heat to low and cover. Cook for 1 hour.

  • 2. After meat has cooked in an 4-quart saucepan on medium heat, add onions.

  • 3. Allow onions to cook until tender. Add tomato, tomato sauce, cumin, cardamom, pepper and salt, cinnamon, Carrot and peas ( you can use Green beans instead of peas), lamb stock made from cube with 1 pint boiling water, ginger, cloves and Turmeric. Cook for about 30 minutes.

  • Add rice on top of meat and carefully push down so no rice is above meat. Add yellow pepper. Broth should be 1/2 inch above mix, add more water if necessary. Cover and bring to a full boil. Reduce heat to low.
  • Allow to cook 20-25 minutes until you can see rice has cooked. DO NOT remove lid until finished.
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    Ingredients

    • 1 kl Lamb shoulder chops
    • 1 tin tomatoes chopped
    • ½ jar passata
    • 2 tsp cumin - ground
    • 3 Cardamom pods
    • 1 yellow pepper. chopped
    • 1 onion chopped
    • to taste salt and pepper
    • 1 tsp cinnamon powder
    • 2 Carrots (chopped)
    • 1 cup peas frozen
    • 1 lamb stock cube
    • 2 tsp ginger powder
    • 4 cloves
    • 2 tsp Turmeric powder
    • 1 ½ cups long grain rice

    By Views 1302  Added Sat Aug 14 2010


    This recipre is a tradional Saudi meal. I am making it for our Iftar during Ramadan

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