Header Ads

Lamb Kabsah with Jarrish

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.

No comments

Thank you so much for taking the time to comment! Enjoy Middle Eastern and Lebanese Recipes! :)

Powered by Blogger.