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Saudi Arabian Slow-Cooked Lamb

Saudi Arabian Slow-Cooked Lamb Recipe

This is adapted from 'The Arab Table' - May S. Bsisu. In the book, it is also subtitled as kabsa, but I wouldn't call it kabsa! This recipe looks daunting, but it really is pretty easy. Use whatever vegetables you have on hand. Feel free to half the recipe as this makes a lot! I did not use as much onions, or as much vegetables as I was running low. I also used normal baharat instead of baharat saudiya, as I didn't have the ingredients for that!
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Prep Time 30 mins
Cook Time 3 hrs
Course Main Course
Cuisine Middle Eastern
Calories 1029.1 kcal

Ingredients
  

For Lamb

  • 1/2 cup canola oil
  • 4 lbs lamb, pieces
  • 2 3/4 lbs onions, finely chopped
  • 1 tablespoon baharat, saudiya
  • 1 tablespoon salt
  • 10 cups boiling water

For the rice

  • 4 tablespoons butter
  • 1 lb carrot, finely chopped
  • 1 1/4 lbs yellow bell peppers, seeded and finely chopped
  • 1 lb frozen peas
  • 2 lbs tomatoes, finely chopped
  • 12 garlic cloves, crushed
  • 1 teaspoon powdered saffron
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 2 teaspoons salt (or more)
  • 1/2 teaspoon white pepper
  • 3 cups basmati rice, picked over, rinsed, soaked and drained

Garnishes

  • 1/2 cup pine nuts, roasted
  • 1/2 cup golden raisin

Instructions
 

  • Heat 1/4 cup of the canola oil in a pan, add the onions and sautee until transparent. Add the meat, 2 teaspoons of salt and saudi spices and cook until the meat is brown.
  • Add the boiling water, bring to a boil. Skim the foam from the top, reduce heat to medium-low and cover.
  • Simmer until the meat is tender. About 2 1/2 hours.
  • Preheat oven to 250 degrees farenheit.
  • Using a slotted spoon, transfer the meat to a baking dish. Season it with the remaining 1 teaspoon of salt, cover with foil and place in the oven to keep warm. Keep the stock.
  • Heat the remaining 1/4 cup of goil and the butter in a large pot over high heat. Add the carrots, peppers, peas, tomatoes, remaining onions, garlic, saffron, cardamom, cinnamon, allspice, salt and white pepper. Cook, stirring, until the vegetables are soft.
  • Add the rice into the vegetables, and stir until well incorporated. Add the hot stock to the rice mixture, bring to a boil, cover and lower the heat to medium-low. Cook for 15 minutes.
  • Give the rice mixture a quick stir. Taste, and adjust the seasoning if needed. Slide a heat diffuser under the pot and lower the heat to the lowest setting. Cook until the rice is fluffy, about 10-15 minutes. Remove from heat.
  • To serve, put the rice on a serving dish, piling it high in the center. Arrange the meat on top and garnish with the nuts and raisins.
  • Serve with daqoos (you can find recipes for this on food.com). I will add my recipe for this later.

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Nutrition

Serving: 992gCalories: 1029.1kcalCarbohydrates: 100.7gProtein: 46.2gFat: 50.7gSaturated Fat: 15gCholesterol: 135.3mgSodium: 1716.2mgFiber: 12.3gSugar: 21.4g
Keyword < 4 Hours, Middle Eastern
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