Lamb Kabsa Recipe

Posted on
available in Middle Eastern specialty stores Lamb Kabsa Recipe
Lamb Kabsa

Preparation time: 20 minutes
Serves: 5
Level: Easy


2 cups rice
1 kilo lamb shanks
1 dried lime (available in Middle Eastern specialty stores)
2 cinnamon sticks
4 bay leaves
7 cardamom pods
3 tbsp vegetable oil
2 onion
3 large tomatoes
1 tbsp Kabsa spices
½ tsp ground cumin
½ tsp ground coriander
2 cups meat broth
2 tsp salt
3 tbsp vegetable oil
1 tsp lemon zest
A handful of raisins
Almonds and pine nuts and pistachios
Handful chopped green coriander for garnish


Fry the meat in vegetable oil for 10 minutes.

Cover lamb shanks with water, add dried lime, cinnamon sticks, bay leaves, cardamom and salt. Boil the meat either in pressure cooker for 40 minutes or in a normal cooker for 2 hours.

Peel and cut onions into long stripes.

Fry the onion in vegetable oil until golden brown.

Peel tomatoes and cut in small pieces (finely grated).

Add the tomatoes to the onions and sprinkle with Kabsa spices, cumin, ground coriander.

Add the meat broth and lemon zest and leave the mixture to a boil.

Add rice, when it boils, stir then cover.

Leave rice on medium heat for 30 minutes covered until water evaporates and rice is cooked.

Lift the lid, add the raisins, cover the pot for 5 more minutes.

Pour the rice in a serving dish

Fry nuts in vegetable oil or grill it in the oven.

Garnish the rice with nuts and coriander.

Photograph by fatafeat

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *