Traditional Australian Lamb Kabsa

Описание: Ingredients
For the Meat and Rice
2-2.5kg Australian Lamb leg
4 cups basmati rice, cooked
1 big onion, cut into wedges
2 bay leaves
1 red bell pepper, cut into sticks
1 green bell pepper, cut into sticks
1-inch ginger, minced
1 tbsp kabsa spices
2 tomatoes, cut into wedges
2 cinnamon sticks
1 tsp turmeric powder
1 tsp coriander powder
5 cardamom pods
1 tsp saffron
3 tbsp ghee
1 cup yogurt
1 tsp sugar

For the Sauce
3 tomatoes, finely chopped
3 tsp ghee
½ cup lemon juice
4 garlic cloves, crushed
½ cup tomato paste
2 tsp salt

To Garnish
Pine nuts
Almonds, peeled
Parsley leaves
Raisins
Lemon slices
Red and green hot peppers

Method
For the Sauce
1. Melt ghee in a pan
2. Add garlic, tomato paste, tomatoes and lemon juice.
3. Mix well.

For the Meat & Rice
4. Melt ghee in a pressure cooker
5. Add onions, cinnamon sticks, cardamom and bay leaves.
6. Then, add garlic, coriander powder, kabsa spice and salt.
7. Add red and green bell peppers, tomatoes and yogurt.
8. Stir well to combine.
9. Next, add in the lamb and 1 litre of water, then close the lid and allow to cook for 60 minutes.
10. Once the lamb is cooked, set it aside
11. Add the sauce prepared to the lamb broth, along with rice and sugar.
12. Add a pinch of saffron, cloves and turmeric powder
13. Mix gently and cook for 8-10 minutes
To Garnish
14. Roast pine nuts and almonds
15. Top the rice with lamb and garnish with pine nuts, raisins, almonds, parsley, lemon slices and hot peppers.