Lamb Kapsa ( Or Kabsa
Over a year ago
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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
Accompaniment
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Description
This recipre is a tradional Saudi meal. I am making it for our Iftar during Ramadan
Method
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1
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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