Lamb Kabsa Recipe

Lamb Kabsa is a flavorful Saudi dish that combines tender, spiced lamb with aromatic basmati rice. Slow-cooked with a rich blend of spices like cinnamon, cumin, and black lime, this dish is perfect for family dinners or festive gatherings. Topped with fried almonds and raisins, it offers a perfect balance of savory and slightly sweet flavors.

Lamb Kabsa Recipe

Tender lamb cooked with a flavorful blend of spices, served over aromatic basmati rice. This traditional Saudi dish is perfect for a family dinner or special occasion.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Servings: 6

Course: Dinner

Cuisine: Middle Eastern

Calories: 700

Ingredients Equipment Method Notes

Ingredients

  

For the Lamb:

• 2 ½ lb lamb shoulder or shank bone-in, cut into large chunks
• 2 large onions finely chopped
• 4 garlic cloves minced
• 2 large tomatoes chopped
• 2 dried black limes loomi, pierced with a knife
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp cardamom
• Salt and black pepper to taste
• 4 tbsp ghee or vegetable oil
• 5 cups water or lamb broth

For the Rice:

• 2 cups basmati rice rinsed
• 4 cups lamb broth from cooking the lamb
• 1 tbsp ghee or vegetable oil
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• Salt to taste

For the Garnish:

• ¼ cup fried almonds
• ¼ cup raisins
• Fresh cilantro for garnish

Equipment

• Dutch oven
• Skillet (for frying nuts and raisins)
• Measuring cups and spoons
• Knife and cutting board
• Tongs or spatula

Method

 

1. Prepare the Lamb: In a Dutch oven, heat 2 tbsp of ghee or vegetable oil over medium-high heat. Add the lamb chunks and brown them on all sides for about 10 minutes. Remove the lamb and set aside.
2. Cook the Aromatics: In the same pot, add the remaining 2 tbsp of ghee. Add the chopped onions and cook until they are soft and golden, about 8 minutes. Add the garlic and cook for 1 more minute until fragrant.
3. Add the Spices and Tomatoes: Add the cinnamon, cumin, coriander, turmeric, cardamom, salt, and black pepper. Stir to coat the onions and garlic with the spices. Add the chopped tomatoes and cook for 5 minutes until the tomatoes soften.
4. Simmer the Lamb: Add the browned lamb back to the pot, along with the dried black limes and 5 cups of water or lamb broth. Bring to a boil, then reduce the heat to low and cover. Simmer for 1 ½ hours, until the lamb is tender.
5. Prepare the Rice: While the lamb is simmering, rinse the basmati rice under cold water until the water runs clear. In a separate pot, heat 1 tbsp of ghee or vegetable oil over medium heat. Add the rice and sauté it for 2-3 minutes. Add 4 cups of lamb broth from the cooking lamb, along with cinnamon, cumin, and salt. Bring to a boil, then cover and simmer on low heat for 15-20 minutes, until the rice is tender and the liquid is absorbed.
6. Fry the Garnishes: While the rice and lamb cook, heat a small amount of oil in a skillet over medium heat. Fry the almonds and raisins until golden brown and crispy, then set aside.
7. Assemble the Kabsa: Once the lamb is cooked, remove the lamb pieces from the pot. In a large serving platter, spread the rice. Place the lamb pieces on top of the rice. Drizzle any remaining sauce from the pot over the rice and lamb. Garnish with fried almonds, raisins, and fresh cilantro.
8. Serve the Kabsa hot, ideally with a side salad or flatbread.

Notes

• Storage: Leftovers can be stored in the fridge for up to 3 days.
• Reheating: Reheat on the stovetop with a little lamb broth or water to keep the rice moist.
• Variations: If you prefer a spicier version, add chopped green chilies or extra black pepper. You can also use chicken instead of lamb, but adjust the cooking time accordingly.
• Flipping Tip: If you like your rice crispy, you can let the rice cook uncovered for the last 5 minutes for a golden crust.