Posted on
17 September 2012
by
ewfood
Kabsa [1]
Kabsa
Ingredients
2lb. lamb cuts
2lb. basmati rice
1 onion, chopped
5 cloves garlic
2 tbsp. sea salt
1 tsp. tomato paste
1 tsp. coriander
1 tsp. ground cumin
1 tsp. turmeric
1 tsp. ginger
1tsp fennel
1 tsp. pepper
1 stick of cinnamon
3 dried limes
3 bay leaves
9 cardamom seeds
9 cloves
1 tbsp. cooking oil
Servings
6
Preparation
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In the pressure cooker, add cooking oil and meat and sauté for couple of minutes
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add the chopped onion and let it cook for few minutes until the onion has softened
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Add the chopped garlic with all the spices, seeds, salt and tomato paste
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add enough water to cover the meat and close the pressure cooker
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Let it cook in medium high heat for 40 minutes
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once the meat is cooked remove the pressure cooker from the heat and stand aside
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In a separate pot boil the rice in salted water for 10 minutes, then run through cold water to stop the cooking process
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There should be 1 inch of sauce in the pressure cooker, remove any additional sauce
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Add the half-cooked rice and top it with one cup of the sauce you just removed
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Cook in the pressure cooker for approximately 20 minutes on a medium heat
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Flip the Kebsa on a serving tray and enjoy with a fresh salad.
Cooks Note
Serves 6-8