Entree: Syria – Euphrates Valley – كبسة ➤ kabsa (Aromatic spiced rice cooked with tomato and lamb, traditionally simmered together until tender)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

- 3 cups (600 g) long-grain basmati rice, rinsed and soaked 20 minutes
- 2 lb (900 g) bone-in lamb shoulder, cut into 6–8 pieces (approx. usable weight)
- 3 tbsp (45 ml) ghee or clarified butter
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced (about 12 g)
- 2 large tomatoes, chopped (about 10 oz / 280 g)
- 1 large carrot, grated (about 4 oz / 115 g)
- 4 cups (960 ml) chicken or lamb stock, hot
- 1/2 cup (120 ml) crushed tomatoes or tomato purée
- 1 tbsp (15 ml) kabsa or baharat spice blend (see below) OR mix:
  - 2 tsp (10 ml) ground cumin
  - 2 tsp (10 ml) ground coriander
  - 1 tsp (5 ml) ground cinnamon
  - 1 tsp (5 ml) ground black pepper
  - 1/2 tsp (2.5 ml) ground cloves
  - 1/2 tsp (2.5 ml) ground cardamom
- 2 whole black limes (loomi) or 1 tbsp (15 ml) dried lime powder (optional)
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 1/2 cup (75 g) slivered almonds, toasted
- 1/4 cup (40 g) raisins or sultanas, soaked in warm water 10 minutes and drained (optional)
- 2 bay leaves
- 1 cinnamon stick
- Fresh parsley or cilantro, chopped, for garnish (about 1/4 cup / 15 g)

Instructions

1. Pat lamb pieces dry and season lightly with salt and pepper. In a large heavy pot or Dutch oven, heat 1 tbsp (15 ml) ghee and 2 tbsp (30 ml) oil over medium-high heat. Brown lamb in batches until deeply colored on all sides (4–6 minutes per side). Remove and set aside.
2. Reduce heat to medium, add remaining 2 tbsp (30 ml) ghee and 1 tbsp (15 ml) oil. Add sliced onions and sauté until deep golden and caramelized, about 12–15 minutes.
3. Add minced garlic, grated carrot, and chopped tomatoes to the onions. Cook 4–5 minutes until tomatoes soften. Stir in the kabsa/baharat spice blend, turmeric, bay leaves, and cinnamon stick, and cook 1–2 minutes until fragrant.
4. Return browned lamb to the pot. Add crushed tomatoes, black lime or dried lime powder if using, and pour in hot stock to just cover the meat. Bring to a boil, reduce to a simmer, cover, and cook until lamb is tender, about 40–50 minutes (longer for larger pieces).
5. Remove lamb and keep warm. Strain the broth to measure 4 1/2 cups (1080 ml) of liquid for the rice portion; add water or stock to adjust if necessary.
6. Return strained broth to the pot, bring to a simmer, stir in soaked and drained rice and raisins if using, and adjust salt. Place lamb pieces on top of the rice, cover tightly, and simmer gently on lowest heat for 18–22 minutes until rice is cooked and liquid absorbed.
7. Turn off heat and let rest covered 10 minutes. Fluff rice gently with a fork, remove bay leaves and cinnamon stick, and transfer rice to a large serving platter. Arrange lamb pieces on top.
8. Garnish with toasted slivered almonds and chopped parsley or cilantro. Serve kabsa hot with plain yogurt, a simple salad, or pickled vegetables if desired.