If you visit to Saudi Arabia don’t forget to try the traditional Kabsa, the main meal in the country. There is many variant of Kabsa such Mandi, Madhbi, Madfouna, Madhghoot most of them differ from the way to prepare the chicken or meat and the rice is different for each meal … but this receipe is maybe the most common kabsa. I’ll try to post in the future more receipes for other Kabsa variants. This receipe is for 10 persons and require about 3h30 for preparation and cooking.
Ingredients :
¤ 2 1/2 kg (80 oz) lamb leg or shoulder meat, large cubes
¤ 4 cups long grain rice
¤ 1/2 kg (16 oz) carrots, peeled and finely chopped
¤ 1 green pepper, seeded and finely chopped
¤ 1/2 kg (16 oz) green peas
¤ 1 kg (32 oz) red tomatoes, peeled and chopped
¤ 1 kg (32 oz) finely chopped onion
¤ 1 medium sized garlic head, peeled and crushed
¤ 1/2 teaspoon ground saffron
¤ 1/4 teaspoon ground cardamom
¤ 1/2 teaspoon ground cinnamon
¤ 1/2 teaspoon ground allspice
¤ 1/4 teaspoon ground white pepper
¤ 1 tablespoon salt
¤ shortening for frying
¤ Fried almonds and pine nuts for garnishing
¤ Sauce:
¤ 2 cups meat stock
¤ 1 large onion, peeled and finely chopped
¤ 2 large tomatoes, peeled and finely chopped
¤ 2 cloves garlic, peeled and crushed
¤ 1 tablespoon tomato paste
¤ 1/4 cup chopped celery
¤ 1 teaspoon salt (as desired)
¤ 2 tablespoons shortening
Steps :
1 – Fry meat pieces till brown from both sides. Cover with water, bring to a boil then cook gently over medium heat for 2 hours or till tender. Reserve stock.
2 – Soak rice for 15 minutes. Drain, wash well, then drain again.
3 – Add shortening to a pot, fry on medium heat all ingredients except rice and meat. Cook on low heat for about 10 minutes, or until tender.
4 – Add rice to vegetables in pot, stir fry for 4 minutes on medium heat. Add stock meat until stock covers rice. Cover pot. Cook on low heat for 30 minutes or until tender.
5 – Serve rice in a large platter. Garnish with meat, almonds, and pine nuts.
6 – Sauce:
7 – Fry onion, garlic and tomato in shortening. Add tomato paste, salt, cinnamon and meat stock.
8 – Cook mixture on medium heat. When it thickens, add celery.
9 – Serve the sauce beside the Kapse platter.
posted by Arabic Food