Degchi
Lamb Kabsa
Serves 4 · Total 120 min · Prep 20 min · Cook 100 min
Saudi Arabia's national rice dish: lamb slow-simmered with warm baharat spices, dried lime and tomato, then layered with basmati so the rice soaks up every bit of flavour. Served on a big platter for family lunches, weddings and Eid, usually topped with toasted nuts and raisins.
Quick answer: 120 min in total · serves 4 · main ingredients: Mutton, Rice, Onion, Tomato · amounts in metric and US
Ingredients
- 1000 g 2.2 lb Mutton, cut into large pieces
- 400 g 2 cup Rice
- 2 pc 2 pc Onion
- 3 pc 3 pc Tomato
- 2 tbsp 2 tbsp Tomato paste
- 5 clove 5 clove Garlic
- 1 tbsp 1 tbsp Ginger
- 2 pc 2 pc Dried black lime
- 1 tbsp 1 tbsp Mixed Arabic spice blend
- 3 tbsp 3 tbsp Clarified butter
- to taste to taste Salt
- 1 pinch 1 pinch Saffron (Optional)
- 3 tbsp 3 tbsp Dry fruits (Optional)
Steps
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- Wash the basmati rice and soak it in water for 20 minutes.⏱ Soaking · 20 min
- Heat ghee in a large pot and fry the sliced onion until golden.⏱ Frying onion · 7 min
- Add the garlic, ginger and baharat; fry for a minute until fragrant.⏱ Frying spices · 1 min
- Add the lamb, tomato and tomato paste; cook, stirring, until it firms up and browns lightly.⏱ Browning · 7 min
- Pierce the dried lime twice with a fork, then add it with the salt and about 1.5 litres of water, enough to cover the lamb; skim off the foam in the first 10 minutes. Cover and simmer on low until the lamb is tender, about 70 minutes (large bone-in pieces or shanks can take up to 90).⏱ Simmering · 70 min
- Lift out the lamb and strain the broth. Measure 3 cups (700 ml) for the 2 cups (400 g) of rice, about 1 part rice to 1.5 parts broth, and top up with water if short.
- Drain the soaked rice and add it to the broth with a pinch of saffron soaked in 2 tablespoons of warm water. Bring to a boil.⏱ Bringing to a boil · 3 min
- Lower the heat, place the lamb on the rice, cover tightly and cook on low without lifting the lid until the rice is done, then rest 5 minutes off the heat.⏱ Rice on dum · 20 min
- Fluff the rice gently with a fork, plate it with the meat on top and scatter the fried raisins and nuts on top.
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Frequently asked questions
How long does Lamb Kabsa take?
120 minutes in total: about 20 minutes of prep and 100 minutes of cooking.
Is Lamb Kabsa hard to make?
Degchi rates it medium. The method has 9 steps, and 7 of them have a timer you can start on this page.
How many people does Lamb Kabsa serve?
This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.
Is Lamb Kabsa halal, vegetarian or eggless?
It is marked halal in our recipe data. It is not vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.
What will I probably need to buy for Lamb Kabsa?
Everyday staples that Degchi counts as pantry basics: tomato paste, mixed Arabic spice blend, salt. Spice-box items: dried black lime. Fresh items you will probably need to buy: mutton, onion, tomato, garlic, ginger, clarified butter. Lentils, grains and other dry goods: rice.
Any tips for making Lamb Kabsa?
Rice rule: about 1 part basmati to 1.5 parts strained broth by volume (2 cups to 3 cups here). Straining the broth gives fluffier rice. Bone-in lamb shoulder or leg gives the richest broth. Kabsa is Saudi in origin and usually a touch drier than Emirati machboos.
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Cooking terms in this recipe: Basmati rice
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