Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumMain coursesmeatCC0 1.0 Universal
Traditional Saudi Lamb Kabsa with Spiced Rice and Toasted Almonds
The national heritage dish of Saudi Arabia: tender braised lamb shanks infused with dried black lime (loomi), baharat spice blend, and tomatoes, served over spiced fragrant basmati rice crowned with golden raisins and slivered almonds.
Prep
20 min
Cook
80 min
Total
100 min
Oven
180Ā°C (160Ā°C vent.)
Ingredients
servings
6
- Lamb shanks or bone-in shoulder chunks1200 g
- Aged long-grain basmati rice soaked400 g
- Yellow onions chopped200 g
- Crushed ripe tomatoes300 g
- Dried black limes (loomi) pierced2 pc
- Saudi Kabsa spice mix2 tbsp
- Slivered almonds toasted in butter40 g
- Golden raisins plumped30 g
- Ghee or olive oil30 g
- Salt8 g
Preparation Steps
1
Brown lamb pieces in ghee in a heavy pot over high heat until nicely caramelized. Transfer meat to a plate.
2
In same pot, sautƩ onions until deep golden, add kabsa spices, tomatoes, and pierced loomi. Return lamb, add 1L boiling water, cover and simmer on low for 60 minutes until lamb is melt-in-the-mouth tender.
3
Transfer lamb to oven at 180Ā°C for 10 minutes to crisp exterior. Measure remaining broth (about 700 ml), add drained basmati rice, cover and cook 15-18 minutes until rice grains are fluffy and long. Mound rice on a banquet platter, top with tender lamb, and garnish with toasted almonds and golden raisins.
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
680
Protein
46g
Carbohydrates
64g
Fat
26g
Allergens
MilkNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
