Lamb Kabsah with Jarrish dish from the Arabian Gulf cuisine.
5 cups or 1250ml water
1 kg of beef or lamb chunks, cut into medium-sized cubes
3 tablespoons vegetable oil
2 medium onions or 300g, cut into thin slices
2 medium tomatoes or 300g, peeled and chopped
1 green hot chili pepper
2 teaspoons cumin powder
4 whole cardamom pods
¾ teaspoon black pepper
1 cinnamon stick
1 tablespoon tomato paste
2 cubes MAGGI Chicken Stock
2 cups or 360g jarrish, washed and drained
Add water and meat cubes to a large pot. Bring to boil and skim froth as it appears. Cover and simmer over low heat for 1 ½ hours, or until meat is tender.
Heat oil in a medium pot, add and cook onions over medium heat for 5-6 minutes. Add chopped tomatoes, chili pepper, cumin powder, cardamom pods, black pepper, cinnamon stick, tomato paste and MAGGI Chicken Stock cubes. Cook while stirring for 3-4 minutes.
Add the cooked meat with the stock to the pot; the stock should be around 3 cups or 750ml, add more water if needed.
Cover with the jarrish, bring to boil and cook covered over low heat for 30-35 minutes or until jarrish is cooked.
Turn the dish over a large serving dish, and garnish with fried peeled almonds, raisins and pine seeds.