Kabsa
Directions
- 1Start with a hot pan and a fourth cup of neutral oil. Once the oil is hot, add in two diced onions and cook them until they’re nice and caramelized.
- 2Then we’re going to add in two pounds of meat of choice. Cook it until one side is nice and caramelized and add in whole spices along with garlic and tomato paste.
- 3Sauté for four to five minutes to get the harsh tomato taste out. Then we’re going to add in our kabsa spices, mix for another minute or two.
- 4Add in six cups of water or beef broth. Cover and cook your meat for around an hour and a half to two hours until it’s nice and tender.
- 5Add in your potatoes, half a bunch of cilantro, and three cups of washed basmati rice.
- 6Add another four cups of water because I just had about two cups of broth left. Cover and let it cook on medium heat until your rice is fully cooked and there’s no more liquid left.
- 7Fluff up the rice, serve and enjoy.
- 8To make the sauce that goes with it, in a blender, throw in two cloves of garlic, one or two chopped tomatoes, half a bunch of cilantro, a sprinkle of salt, a little bit of chili for spice. Blend it together and enjoy.
Ingredients
- 0.25 cup neutral oil
- 2 diced onions
- 2 lb lamb beef or chicken
- 1 stick cinnamon
- 4 cardamom
- 2 tsp ginger paste
- 4 garlic cloves
- 2 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp coriander
- 1 tsp cumin
- 0.5 tsp black cardamom
- 0.5 tsp ground clove
- 0.25 tsp ground ginger
- 0.25 tsp ground mustard seeds
- 0.25 tsp ground cinnamon
- 1 taste salt
- 6 cups water or beef broth
- 2 chopped potatoes
- 0.5 bunch cilantro
- 1 Thai chillis whole
- 3 cups washed basmati rice
- 4 cups water
- 2 cloves garlic
- 2 chopped tomatoes
- 0.5 bunch cilantro
- 1 sprinkle salt
- 1 chilli
Equipment
hot panblender
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