Traditional Spiced Lamb Kabsa (Majboos)
The grand celebratory centerpiece of Arabian cuisine: melt-in-your-mouth braised spiced lamb shanks served over long-grain fragrant basmati rice garnished with toasted almonds, pine nuts, and raisins.
Ingredients
For the Spiced Lamb
- 1.5 kg bone-in lamb shanks or shoulder chunks
- 3 tbsp ghee (clarified butter) or oil
- 2 large onions, finely chopped
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 whole black dried limes (loomi), pierced
- 2 cinnamon sticks
- 6 green cardamom pods
- 4 whole cloves
- 2 bay leaves
- 1 tbsp Kabsa spice blend (coriander, cumin, turmeric, paprika, nutmeg)
- 3 large tomatoes, grated or pureed
- 2 tbsp tomato paste
For the Aromatic Basmati Rice
- 3 cups long-grain aged Basmati rice, rinsed and soaked for 30 minutes
- 4.5 cups reserved lamb broth
- 1/2 tsp saffron threads steeped in 2 tbsp warm water
- Salt to taste
Garnish & Serving
- 1/2 cup slivered almonds, toasted in ghee
- 1/3 cup pine nuts, toasted
- 1/3 cup golden raisins
- Fresh cilantro/coriander leaves
- Spicy Dakkoos tomato-garlic sauce and minted yogurt
Instructions
Sear the Lamb
Melt ghee in a large heavy pot. Sear the lamb pieces over high heat until deeply browned on all sides. Remove and set aside.
Sauté Whole Spices & Aromatics
In the same pot, sauté onions, garlic, and ginger until golden. Add pierced dried limes (loomi), cinnamon sticks, cardamom pods, cloves, bay leaves, and ground Kabsa spice, stirring for 2 minutes until fragrant.
Slow Braise the Lamb
Return lamb to the pot. Stir in pureed tomatoes and tomato paste, then add enough boiling water to cover the meat. Cover tightly and simmer on low heat for 1.5 hours until the lamb is fork-tender.
Roast the Meat
Transfer cooked lamb shanks to a baking tray. Brush with saffron water and broil in the oven for 8-10 minutes to develop a beautiful golden crust.
Cook the Spiced Rice
Measure the rich lamb broth in the pot (adjust to 4.5 cups). Bring to a rolling boil, add drained soaked basmati rice and saffron water. Cook covered on low heat for 18-20 minutes until fluffy.
Assemble the Grand Platter
Mound the fragrant spiced rice onto a large serving platter. Crown with the roasted lamb shanks, scatter generously with toasted almonds, pine nuts, and golden raisins, and serve with hot Dakkoos sauce.
Nutrition Facts
* Based on a 2,000 calorie diet.