Saudi Meat Kabsa

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Step 1

1. Heat a little vegetable oil in a wide pot over medium heat.

Step 2

2. Add the onions, cinnamon stick, cardamom, cloves, bay leaves, dried lime, and garlic, then sauté until the onions caramelize and turn golden.

Step 3

3. Add the lamb or goat meat, then add cumin, coriander, paprika, black pepper, and turmeric; stir the meat with the spices for about 5 minutes.

Step 4

4. Add the tomato paste and the chopped/grated tomatoes, cover the pot, and let the tomatoes cook for 5 minutes.

Step 5

5. Pour hot water to fully cover the meat, then cook on medium heat for about 1 hour or until the meat is fully cooked.

Step 6

6. Remove the meat from the broth, strain the broth, then return the meat to the same pot.

Step 7

7. Add the soaked and drained basmati rice, salt, hot chilies, and bell peppers, then pour about 3 cups of the strained meat broth over the rice and meat.

Step 8

8. Cook on high heat until most of the liquid is absorbed and the rice starts to appear on the surface.

Step 9

9. Reduce the heat to low, cover the pot, and cook for about 25 minutes until the rice is fully cooked and fluffy.

Step 10

Put the tomatoes, garlic, hot pepper, coriander, cumin, salt, and lemon juice in a blender or food processor. Blend until smooth, then refrigerate until serving time to serve alongside the kabsa.