LAMB KABSA RICE

LAMB KABSA RICE

A) 3C basmati rice
1/2C raisins
3 tbsp Oil
2 tbsp Ghee
1 medium onion-chopped
1 stick Cinnamon*
1/3 tsp black pepper pwdr*
1/2 tsp Cardamom pwdr*
3-4 pieces Cloves*
2 pieces Bay leave*
1 tsp Mixed spices*
1 tsp ginger powder*
1 tsp garlic paste*
1 tbsp lemon juice
3-4 pcs cardamom pods*
Salt to taste
3 tbsp tomatom paste
1/4 tsp tumeric powder
1/2 tsp corainder pwdr*
1/2 tsp cummin pwdr*
2 pieces dried lemon (loomy)*
1 medium green capsicum- medium chopped*

B)
1 kgs Lamb- cut to medium size
2 tbsp oil 1 large onion-chopped
2 large Tomatoes-pleed and chopped
1 stick Cinnamon
1/2 tsp black pepper pwdr
1/2 tsp Cardamom pwdr
4 pieces Cloves
3 pieces Bay leave
1 tsp Mixed spices
1 tsp ginger paste 1 tsp garlic paste
3-4 pcs cardamom pods
2 tbsp Salt

C
1/4C fried pine nuts
1/4 chopped fresh corainder

Wash rice and raisins well.
Soak rice in salted water for 1 hours.
In medium casserole heat oil, add onion and stir fry for 4-5 minutes until light golden brown,add garlic and ginger.. Continue fry until golden and add lamb, cover with water.
Add cardamom, cinnamon, cloves, black pepper, bay leave, all spices, corainder, cumin,bay leave, tomatoes and cardamom, bring to a boil and cook for 30 minutes (I'm using presure cooker) or until lamb is tender.
Add salt after half cooking time. Remove lambs from the stock and keep aside, strain the stock.
In a medium casserole, heat oil ghee and oil.
Add onion and stir fry until transparent.
Add* and continue fry until fragrant. Add rice, fry till transparent and add tomato paste, salt and tummeric powder, fry again for 2 minutes.
Add chicken stock, lemon juice and lamb, cover tightly.
Leave 25-30 minutes until rice is cooked.
Place Kabsa Rice in the platter and sprinkle with roasted pine nuts and fresh corainder leave on the top Serve it with dakkos or maraq.
Enjoy with your family.. ^-^