KABSA BIL LAHMA (LAMB KABSA)Resepi Lydia Honey
2C basmati rice
1 tbsp Ghee
1 medium onion-finely chopped
1 stick Cinnamon*
1/4 tsp black pepper pwdr*
1/2 tsp Cardamom pwdr*
3-4 pieces Cloves*
2 pieces Bay leave*
1/2 tsp Mixed spices*
1/2 tsp ginger powder*
1/2 tsp garlic powder*
1 tsp lemon juice*
3-4 pcs cardamom pods*
Salt to taste
2 tbsp tomato paste
1/4 tsp tummeric powder
1/4 tsp corainder pwdr*
1/4 tsp cummin pwdr*
1-2 pieces dried lemon (loomy)*
1 medium green capsicum- medium chopped*
1 mecium carrot-cut to small pcs
1 kg Lamb- cut to medium size
1 tbsp oil 1 large onion-cut to big chunk
1 large Tomatoes-pleed and chopped
1 stick Cinnamon
1/4 tsp black pepper pwdr
1/4 tsp Cardamom pwdr
3 pieces Cloves
2 pieces Bay leave
1/4 tsp Mixed spices
1/2 tsp ginger powder
1/2 tsp garlic powder
3-4 pcs cardamom pods
Salt to taste
fried pine/ almond nuts **
chopped fresh corainder ** ( ady tak letak)
Wash rice, soak in salted water for at least 1 hours.
In medium casserole add onion, garlic,ginger,cardamom, cinnamon, cloves, black pepper, bay leave, all spices, corainder, cumin,bay leave, tomatoes and lamb, cover with water, 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 lamb 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.
Ady Greatsword Empire Kitchen Recipes,,