Kabsa with Lamb: Rich, Spiced, and Delicious

Kabsa with lamb features lamb cooked with fragrant spices that elevate every bite. This dish combines a blend of spices like cinnamon, cardamom, and cloves, creating a comforting and flavorful meal.

To prepare this dish, I gather a few essential ingredients: bone-in lamb shoulder or leg, vegetable oil, diced onions, dried limes, cinnamon sticks, bay leaves, cardamom pods, whole cloves, salt, ground spices, tomato sauce, and water for the meat; basmati rice, salt, and broth for the rice; plus slivered almonds and raisins for that perfect garnish. Each component adds to the harmony of flavors, making it a crowd-pleaser at any gathering.

Kabsa Origins and History

Kabsa is a dish that holds deep roots in Arabian culture. I find its history fascinating, reflecting the rich traditions of the Arabian Peninsula.

It is believed to have originated in Saudi Arabia, where it is often considered a national dish. Traditionally, kabsa includes rice, meat, and a blend of spices that create its unique flavor.

The dish gained popularity across the Middle East, with each culture adapting it to its culinary traditions. In my experience, kabsa varies not just in ingredients but also in how it is presented.

Ingredients

The meat:

1.5 kg bone-in lamb leg or shoulder, cut into medium pieces
2 tbsp of vegetable oil
3 medium onions, diced
3 bay leaves
3 cinnamon sticks
6 green cardamom pods
5 whole cloves
1.5 tsp of salt
1/2 tsp of ground cinnamon
1/2 tsp of ground cardamom
1/2 tsp of ground black pepper
3 dried limes (optional)
1/2 cup of tomato sauce
2 tbsp of tomato paste
4 cups of water

For the rice:

3 cups of basmati rice
1 tsp of salt
4.5 cups chicken broth

For garnish:

1/2 cup of slivered almonds
2 tbsp of olive oil
1/2 cup of raisins

How To Make Kabsa with Lamb?

Begin by meticulously preparing the onions: peel, wash, and finely dice them. Subsequently, heat a non-stick pot over medium heat and sauté the onions until they achieve a softened texture and a light golden-brown hue, approximately 7 minutes.
Next, introduce the lamb pieces to the same pot, searing them to develop a rich, caramelized exterior. Allow a few minutes on each side for optimal color development. Do not be concerned if the pot appears slightly crowded during this phase.
Introduce the whole and ground spices to the pot, combining them with the meat and onions. Sauté for several minutes to allow the spices to bloom. Incorporate the tomato paste and continue cooking for an additional few minutes.
Proceed by adding the tomato sauce and water to the mixture. At this juncture, choose between stovetop or pressure cooker methods. For the pressure cooker, set the timer for 20 minutes and perform a manual pressure release upon completion.
Alternatively, for stovetop cooking, maintain a medium-high heat for approximately 60 minutes, ensuring the meat achieves optimal tenderness. Vigilantly monitor the liquid level and replenish it as necessary.
Once the lamb is tender, carefully remove it from the pot and strain the resulting broth. Concurrently, thoroughly wash the rice until the water runs clear, then soak it for 30 minutes.
Layer the cooked lamb at the bottom of the rice cooking pot. Introduce the strained broth, precisely measuring 4.5 cups of liquid for every 3 cups of rice. Supplement with water if additional liquid is required.
Add the prepared rice to the pot and initiate cooking over high heat for 5 minutes, until the liquid reaches a vigorous boil. Cover the pot with a paper towel and a tightly sealed lid, then reduce the heat to low and simmer for 25 minutes.
Upon completion of the simmering phase, remove the pot from heat and gently fluff the rice with a fork. Separately, toast almonds in olive oil until they attain a golden-brown color. Briefly warm the raisins with the toasted almonds.
To serve, artfully arrange the rice on a large serving platter, topping it with the tender lamb. Garnish generously with the toasted almonds and raisins. Savor each flavorful bite.

Nutritional Information

Nutrient	Amount
Calories	755 kcal
Protein	51 g
Carbohydrates	87 g
Total Fat	22 g
Cholesterol	89 mg
Fiber	3 g
Sugar	25 mg

Serving and Presentation

Plating Techniques

For plating kabsa, I like to start with a large serving dish. This allows the dish to be the centerpiece. I carefully mound the kabsa rice in the center, letting it cascade slightly to create height.

Next, I arrange the lamb pieces around the rice. I prefer to use a mix of the juiciest cuts for visual appeal. Adding some of the broth drizzled over enhances the look and flavor.

Finally, I incorporate a side of fresh salad or grilled vegetables. This splash of color looks inviting and adds a freshness to balance the richness of the kabsa.

Garnishing Tips

To elevate my kabsa presentation, I use herbs and spices. Fresh cilantro or parsley sprinkled on top adds a pop of color and freshness.

I often include slivers of almonds or pine nuts for a gourmet touch. They provide a lovely crunch and a nutty flavor that complements the lamb.

I sometimes add lemon wedges around the dish. This offers a bright contrast and invites diners to add a zesty touch to each bite.

A well-garnished kabsa looks appealing and enhances the overall flavor and dining experience.

Pairing with Side Dishes

Fresh Salads: A light salad adds freshness. I often go for a simple cucumber and tomato salad drizzled with lemon juice. The acidity balances the richness of the lamb.
Yogurt or Dips: Serving yogurt or tzatziki on the side cools down the spices. I find that it complements the kabsa beautifully.
Grilled Vegetables: Grilled eggplant, zucchini, or bell peppers provide a lovely smoky flavor. Roasting them brings out their natural sweetness.
Hummus: Creamy hummus makes a delicious dip. I love to scoop it up with warm pita bread alongside my kabsa.
Rice or Couscous: Although kabsa is already rice-based, a small side of couscous can add variety. I love the texture and lightness it brings to the plate.
Pickles: A selection of pickles can add a tangy crunch. I usually opt for turnips or cucumber pickles for a good contrast.

Storing and Reheating Leftovers

Storing

Cool Down: Let the dish cool to room temperature before storing.
Containers: I prefer airtight containers. They keep the flavors intact.
Refrigerate: If I plan to eat leftovers within three to four days, I store them in the fridge.

For longer storage, I freeze the leftovers.

Freezing

Portioning: I divide the kabsa into single servings to make reheating easier.
Labeling: I always label the containers with the date. This helps me keep track of freshness.

Reheating

When I’m ready to eat my leftovers, I use one of these methods:

Microwave: I cover the container with a microwave-safe lid. This prevents splatters.
Stovetop: I add a little water or broth to a pan, heat on medium, and stir gently.

I make sure to heat it thoroughly to an internal temperature of 165°F (74°C).

Conclusion

Kabsa with lamb is a delightful dish that I truly love. The combination of tender lamb, fragrant rice, and a unique blend of spices creates an unforgettable meal.

I like how versatile kabsa can be. It’s perfect for gatherings or a cozy dinner at home. The flavors come together beautifully.

Serving kabsa with sides like salads or yogurt enhances the experience. Here are my favorites: