Ingredients
- Imtenan Lemon Black Pepper
- Imtenan Kabsa Spices
- Imtenan Himalayan Salt
- Imtenan Brown Rice
- Imtenan Olive Oil
- Ghee
- Chopped Onion
- 1 kg Lamb
- Imtenan Cardamom
- Imtenan Bay Leaves
- Garlic
- Tomato Juice/Sauce
- Optional Hot Pepper
- Blanched and Peeled Almonds for garnish
Steps
- Heat olive oil and ghee in a pot over medium heat, then add chopped onion and sauté until golden brown.
- Add meat and brown it well on all sides.
- Add garlic, lemon, black pepper, Kabsa spices, cardamom, bay leaves, and Himalayan salt and sauté for a few minutes to let the meat absorb the spices.
- Add tomato juice or sauce with enough water, and simmer until the meat is fully cooked (about 45–60 minutes depending on the size of the meat).
- Add washed brown rice, then cover and cook on low heat until the rice absorbs the liquid and is tender (about 20–25 minutes).
- Optional: add hot pepper to taste.
- Serve the Kabsa on a serving platter and garnish with blanched and peeled almonds.
