Simplicious

I was just in the mood for spicy rice and  “herbal” meat (is that the right word? well… you all know what I mean) .

Kabsah is a rice dish from middle east, you can actually eat it with everything, chicken or beef, with salad or yogurt as side dish, but I like it to have it “real” or traditional, with spicy sauce, cooked lamb and garnish with fried almond… yam…yam…

Ingredients

• 4 cups rice long grain (basmati or jasmine)
• 250 gr lamb
• 2 ltr ( 8 cups) water
• 5 tbs tomato paste
• 1 big tomato
• 2 Green/red chillies
• 1 small onion (chopped)
• 1/2 tbs Cinnamon powder
• 1/2 tbs Galingal powder
• 1/2 tbs Coriander powder
• 1/2 tbs Cumin powder
• 5 pcs Cloves
• 5 pcs Cardamom
• 3 Bay leaves
• 1/2 tbs Black pepper
• 1loomi (dried lime), you can use dried lime/lemon powder  too
• Salt

Directions

1. cook the lamb with salt, water, onion, tomato paste and all the herbs except the loomi in a pressure cooker for around 45 minutes.
2. Strain the lamb broth and add 4 cups of it to the rice, put loomi inside, and cook until done.
3. For the side sauce, mix another cup of lamb broth, salt, tomato and chillies in a blender and cook in a pan.
4. Serve all warm

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photo comment : I was so hungry, I forgot to take picture of the chili sauce