LAMB DISH FROM SAUDI ARABIA
Kabsa is a dish that is popular throughout the Arab world under different names and with many different variations of it. Al-Yadam is also served with chicken or fish.
10 SERVINGS
INGREDIENTS
- 10 pieces of meat from the front of the lamb, each piece 4.6-5.3 ounces (135-150 g)
- 2 cups (473 ml) oil or ghee
- 2 bay leaves
- 6 carrots, cut into pieces
- 1 whole yellow onion
- 2 tablespoons whole cloves
- 1½ cups (225 g) thinly sliced yellow onion
- 1 tablespoon grated garlic
- 3 cups (408 g) diced eggplant
- 3 cups (570 g) rice, rinsed and drained
- Kabsa spice blend: 1 teaspoon each of dried lime, ground coriander, turmeric, cumin, cinnamon, and ginger
- Al-Yadam: about 6 cups thinly sliced onions
- 3 cups (710 ml) water
- 2 cups (242 g) soaked raisins
- ⅖ cup (95 ml) oil or ghee
- Salt
- Al-Yadam spice mixture: 1 tablespoon each of ground coriander, cinnamon, turmeric, cumin, and ground cardamom
INSTRUCTIONS
- Brown the meat in batches with a bit of fat. Place it in a roasting pan and roast it in the oven at 450°F (225°C), until it is nicely browned on all sides.
- Transfer the meat to a large pot filled with cold water.
- Bring to a boil, then simmer on low heat and add bay leaves, carrots, and a whole onion with cloves put inside it.
- Check if the meat is tender after 50 minutes. If it is, take it out of the pot. Otherwise, cook it a little bit longer. Save the broth.
- Heat the remaining oil and fry the onion and garlic while stirring. Add the eggplant and meat after a few minutes. Fry for a while.
- Add rice and the kabsa spice blend. Pour enough broth to cover the rice. Bring to a boil and cover with a lid. Slowly finish cooking at 400°F (200°C) until the rice is ready.
- In the meantime, make the al-Yadam. Place the onion in a saucepan. Add 2 cups of water. Cook until all the water is absorbed and the onions are browned.
- While stirring, add 1 cup water, raisins, fat, the al-Yadam spice mixture, and salt. Fry for a few minutes.
- Place the food on a plate. Spread the al-Yadam on top.
