KABSAH RICE WITH MEAT (Roz Kabsah Bil Lahma)

Kabsah bil Lahma
4C basmati rice
2tbsp Oil
1kg Lamb meat- cut into medium cubes
2 large onion-quartered
3 large Tomatoes-quartered
1 stick Cinnamon
5 pieces black pepper
4 pieces Cardamom pods
4 pieces Cloves
3 pieces Bay leave
1 tsp Mixed spices
2 tbsp Salt
2 pieces dried lemon (lomy)
1/4C Oil/ Ghee
1/4C fried Almond
1/4C Pine nut
How to prepare:
Wash rice well; soak in salted water for 30 minutes.
In medium casserole heat oil, add meat and stir fry for 4-5 minutes until golden brown and dry, cover meat with water.
Add onion, cardamom, cinnamon, cloves, black pepper, bay leave, all spices, *, lomy and bay leave, tomatoes, cinnamon, bay leave, cloves, black pepper and cardamom, bring to a boil and cook for 30 minutes or until meat is tender. Add salt after half cooking time. Remove meat from the stock and keep aside.
Add kabsa spices to the stock bring to boil, taste the stock and add more salt if needed. Boil for 2-3 minutes then cover and simmer for 10-15 minutes.
Add rice. Un-cover the rice and arrange meat on the top.
Simmer for 20 minutes or until rice is cooked in low heat.
Place rice in the platter and sprinkle with nuts.
Serve it with dakos or salsa tomato.