Kabsa Bil Laham - Hearty Lamb Rice Delight
Kabsa Bil Laham is a cherished dish from Saudi Arabia, known for its rich flavors and vibrant layers of spices. This traditional lamb version features succulent pieces of meat combined with fragrant basmati rice, simmered with a medley of fresh vegetables and aromatic spices. The result is a savory one-pot meal that is perfect for family gatherings and special occasions. Easy to prepare and packed with flavor, this dish invites you to experience the essence of Saudi cuisine. Pair it with a spicy condiment known as 'shattah' for an extra kick!
N/A
Servings
420
Calories
24
Ingredients
Ingredients
Lamb
2.5 kg (Cut into large cubes)
Basmati rice
4 cups (Soaked and drained)
Carrot
0.5 kg (Peeled and finely diced)
Green pepper
1 (Seeded and finely diced)
Tomatoes
1 kg (Peeled and diced)
Onion
1 kg + 1 large (Finely chopped)
Garlic cloves
9 (Minced)
Ground cumin
1 pinch
Ground coriander
1 pinch
Salt
to taste
Black pepper
to taste
Butter or olive oil
for frying
Toasted pine nuts
0.25 cup
Saffron
0.5 teaspoon
Ground green cardamom
0.25 teaspoon
Ground cinnamon
0.5 teaspoon
Ground allspice
0.5 teaspoon
White pepper
0.25 teaspoon
Ground dried limes
0.5 teaspoon
Water
2 cups (plus more as needed)
Beef stock cube
1 (Maggi or equivalent)
Chopped tomatoes
14 ounces
Tomato paste
1 tablespoon
Diced celery
0.25 cup
Instructions
1
In a large pot, heat butter or olive oil over medium-high heat. Add the lamb cubes and cook until browned on all sides, about 10-15 minutes.
2
Pour in enough water to cover the meat by 1.5 to 2 inches. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender. Reserve the stock and set the lamb aside.
3
While the meat is cooking, soak the basmati rice in water for 15 minutes. Drain, rinse under running water, and set aside.
4
In the same pot, add more butter or olive oil if needed, and sauté the chopped onions, green pepper, diced carrots, and minced garlic over low heat for about 10 minutes until softened.
5
Stir in the cumin, coriander, black pepper, saffron, cardamom, cinnamon, allspice, white pepper, and dried limes. Cook for another 2-3 minutes to release the spices' aromas.
6
Add the rinsed rice to the vegetable mixture, stirring well to coat the rice with the spices and vegetables. Cook for an additional 5 minutes on medium heat.
7
Pour the reserved meat stock over the rice, ensuring that the stock covers the rice by about 1.5 inches. Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for about 30 minutes, or until the rice is tender. For best results, avoid lifting the lid during cooking, but add a little more stock or water if the rice looks dry.
8
For the sauce, melt the remaining butter in a separate pan over medium heat. Sauté the chopped onion, minced garlic, and diced tomatoes. After a few minutes, add the tomato paste, diced celery, salt, and ground cinnamon. Pour in water and crumble the beef stock cube. Cook on medium heat until the sauce thickens and the celery is tender.
9
To serve, transfer the rice to a large serving platter or dish. Top with the tender lamb pieces and garnish with toasted pine nuts. Serve the sauce alongside in a jug, and don't forget the spicy 'shattah' sauce for those who prefer an extra kick!
Nutrition Information
18
Fat
45
Carbs
24.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Kabsa Bil Laham?
Kabsa Bil Laham is a traditional Saudi Arabian dish featuring succulent lamb and fragrant basmati rice simmered with vegetables and aromatic spices.
Where does this dish originate from?
This dish is a cherished staple of Saudi Arabian cuisine.
How much lamb is required for this recipe?
The recipe calls for 2.5 kg of lamb cut into large cubes.
What type of rice should be used for Kabsa?
Basmati rice is used, specifically 4 cups that have been soaked and drained.
How long should the lamb be simmered?
The lamb should be covered and simmered for 1.5 to 2 hours until it is tender.
What is the calorie count per serving?
Each serving contains approximately 420 calories.
How many grams of protein are in this dish?
There are 24.5 grams of protein per serving.
What spices are needed for the authentic flavor?
The spice blend includes cumin, coriander, saffron, cardamom, cinnamon, allspice, white pepper, and ground dried limes.
How long should the rice be soaked?
The basmati rice should be soaked in water for 15 minutes before rinsing and draining.
Is Kabsa Bil Laham a one-pot meal?
Yes, it is considered a savory one-pot meal, though the optional sauce is prepared in a separate pan.
What vegetables are cooked with the rice?
Finely diced carrots, green peppers, onions, and minced garlic are sautéed and mixed with the rice.
What is shattah?
Shattah is a spicy condiment served alongside the dish for those who prefer an extra kick of heat.
How do you prepare the accompanying sauce?
Sauté onions, garlic, and tomatoes in butter, then add tomato paste, celery, salt, cinnamon, water, and a beef stock cube until thickened.
Can I use olive oil instead of butter?
Yes, the recipe allows for either butter or olive oil for frying the meat and vegetables.
How much fat is in one serving?
There are 18 grams of fat per serving.
How many carbohydrates are in a serving?
There are 45 grams of carbohydrates per serving.
What should the stock level be when cooking the rice?
The reserved meat stock should cover the rice by approximately 1.5 inches.
How many garlic cloves are used in total?
The recipe requires 9 minced garlic cloves.
What is the purpose of ground dried limes?
Ground dried limes provide a distinct tart and citrusy aroma essential to traditional Kabsa.
How is the lamb initially prepared?
The lamb is first browned in a large pot for about 10-15 minutes before boiling.
What garnish is recommended for serving?
The dish is typically topped with toasted pine nuts before serving.
What should I do if the rice looks dry while simmering?
You can add a little more stock or water, but try to avoid lifting the lid too often.
How many ingredients are in this recipe?
The total ingredient count for this dish is 24.
What type of stock is used for the sauce?
The sauce uses one beef stock cube (such as Maggi) dissolved in water.
How long does the rice take to cook?
The rice should simmer on low heat for about 30 minutes once the stock is added.
What is the amount of carrots needed?
You will need 0.5 kg of carrots that have been peeled and finely diced.
How much saffron is used in the recipe?
The recipe calls for 0.5 teaspoon of saffron.
Is celery included in the rice or the sauce?
The diced celery is specifically used in the preparation of the sauce.
Should I peel the tomatoes?
Yes, the 1 kg of tomatoes used for the rice and sauce should be peeled and diced.
What is the recommended serving platter arrangement?
Transfer the rice to a large platter, top with lamb pieces, garnish with pine nuts, and serve the sauce in a jug on the side.