Ingredients
For the Kabsa
- 2 Onions
- 2 Garlic cloves
- 10 g Ginger
- 3 Vine tomatoes
- 1 Kg Leg of lamb (with bone or alternatively chicken)
- 1,5 tablespoon Tomato paste
- 2 teaspoon Cumin
- 2 teaspoon Turmeric
- 1 teaspoon Coriander seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon paprika powder
- 1 teaspoon Chili flakes
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 Cloves
- 4 Cardamom pods
- 2 Cinnamon sticks
- 4 Tablespoon Ghee (or butter)
- 300 g Basmati rice
- 30 g Almonds
- 30 g Cashews
- 40 g Raisins
- 15 g Coriander
- 15 g Mint
- 15 g Parsley
For the tomato salsa
- 4 Vine tomatoes
- 1 Onion
- 4 Tablespoon Olive oil
- 2 Tablespoon Apple cider vinegar
- 1/2 teaspoon Chili flakes
- Salt, pepper
To serve
- Yoghurt (10%)
Zubereitung
- Peel and coarsely chop the onion, garlic and ginger.
- Wash and coarsely dice the tomatoes.
- Cover lamb shanks completely with water in a large pot, bring to a boil and simmer for about 15 minutes. Skim off any foam that arises.
- Strain the water and set the lamb aside on a plate.
- In another saucepan, release 3 tablespoons of ghee under high heat and sauté onion and garlic in it for about 3 minutes. Then add ginger, tomato paste and all other spices and roast for about 2 minutes.
- Add tomatoes and fry for about 3 minutes.
- Add lamb and sear briefly on all sides, then deglaze with 2 L water (or until then lamb is covered with water).
- Turn stove to medium and simmer lamb for about 2 - 3 hours with lid halfway on until lamb is really tender.
- Meanwhile, you can prepare the tomato salsa.
- Wash and quarter the tomatoes.
- Peel and quarter the onion.
- Finely puree tomatoes with onion, olive oil and vinegar with a hand blender and season with salt, pepper and chili flakes.
- Preheat oven to 100 °C top/bottom heat.
- Remove lamb from broth and keep warm in oven.
- Pour broth through a sieve and collect.
- Wash basmati rice until water drains clear and then drain well.
- Leave 1 tablespoon of ghee in a saucepan on high heat.
- Add rice and fry briefly in it.
- Deglaze rice with 450 ml of the lamb broth and simmer for about 1 - 2 minutes. You can freeze the remaining broth and use it another time.
- Turn the heat to the lowest setting and put the lid on completely. Let rice cook for about 20 minutes.
- Turn off the heat and let the rice stand for another 5 minutes.
- Coarsely chop almonds and cashews and roast in a pan without fat until golden brown.
- Wash and chop the coriander, mint and parsley. Gently fold half of the herbs into the rice with half of the nuts and the raisins.
- Divide rice among either a large serving dish or individual plates and top with lamb, remaining herbs and nuts.
- Serve kabsa with tomato salsa and yogurt.
Notes
Recipe contains affiliate links.
Nährwerte
Serving: 500g | Calories: 862.6kcal | Carbohydrates: 74.4g | Protein: 51.2g | Fat: 38.5g