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Meat Kabsa

Meat Kabsa

Kabsa is the national Saudi dish, and our beef kabsa recipe is actually very easy to make! The mixture of spices used give it its unique taste.

Serves 6
Preparation Time 15 Minutes
Cook Time 1h 40 Minutes


 1½kg lamb cut into large cubes
 2 cups basmati rice, soaked for 15 minutes then drained
 500g finely chopped onions
 4 minced garlic cloves
 A pinch of ground cumin
 A pinch of ground coriander
 Black pepper-to-taste
 Olive oil for frying
 ¼ Tsp. saffron
 ¼ Tsp. ground green cardamoms
 ¼ Tsp. ground cinnamon
 ¼ Tsp. white pepper
 ¼ Tsp. ground dried lime
 Water as needed
 ⅛ Tsp. turmeric
 ⅛ Tsp. coriander seeds
 ⅛ Tsp. black peppercorns
 ⅛ Tsp. black cardamom pods
 ⅛ Tsp. ginger powder
 ⅛ Tsp. fennel seeds
 3 Tbsp. American Garden Tomato sauce


1. In a pot, fry meat cubes with some olive oil until browned on all sides. Add enough water to cover the meat and bring to a boil then cook over medium heat for 1 hour or until tender. Remove the meat from the stock and keep aside. Reserve the stock.

2. In a pan, heat the olive oil and fry in the onions and garlic. Add the ground cumin, coriander, salt, black pepper, turmeric, coriander seeds, black peppercorns, cardamom seeds, ginger powder, fennel seeds, saffron, ground green cardamoms, cinnamon, white pepper and dried lime. Cook for a couple of minutes.

3. Add rice and cook for 5 minutes on medium heat. Pour stock until it covers rice. Put the tomato sauce. When the stock boils, cover the pot and cook on low heat for 30 minutes.

4. Serve warm.

Note: You can add vegetables (carrots, green peppers, potatoes…) and toasted nuts to the rice.

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