How I Make Arabian Lamb Mixed Rice Dish

Even after a long day of hard work, I couldn’t resist the chance to cook something special for the season. This time, I decided to make Lamb Kabsa, inspired by the fragrant, spice-laden rice dishes of the Middle East, along with my version of Porchetta.

Thanks to my ninong, who was selling some incredible lamb cuts! I had the perfect opportunity to try my hand at this hearty and aromatic dish. Kabsa is often called the national dish of Saudi Arabia, and its bold blend of spices, tender meat, and fluffy rice makes it a true celebration meal for a holiday gathering like Noche Buena.

Actually, I’m super grateful that I managed to pull this off after spending the whole day hustling to supply ice cubes to restaurants during the holiday rush. Despite the exhaustion, crafting this dish was so rewarding, and I’m excited to share how you can make this comforting and flavorful Lamb Kabsa at home. Let’s get cooking!

1. Prepare all the ingredients needed.

• 3/4 kilo lamb
• 2 cups basmati rice
• 1 cup tomato puree
• 2 tbsp butter
• 2 bulbs of onion
• 1 head of garlic
• Bay leaves
• 1/4 tsp white pepper
• 1/4 tsp cardamom
• 1/2 tsp allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp saffron

2. Chop onion and garlic.

3. Saute in butter.

4. Cook the lamb meat until it reaches a light brown hue on both sides.

5. Mix white pepper, cardamom, allspice, ground cinnamon and saffron to create kabsa spice mix.

6. Pour tomato puree, bay leaves and spice mix into the lamb.

7. Add water and let it simmer until the lamb is tender.

8. Wash the rice. It’s what we do in Souteast Asia.

9. When the lamb meets your desired tenderness, add the uncooked rice into the pot.

10. Your Lamb Kabsa is now done and ready to be served.