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Spicy Lamb Kabsa with Dates
85% authentic · Middle Eastern
A creative twist on classic Kabsa, this version uses lamb for a richer flavor and incorporates sweet dates for a unique taste profile, with an added kick of chili.
Ingredients
- Lamb shoulder1.5 lbs, cut into 1.5-inch cubes
- Basmati rice3 cups
- Onion1 large, chopped
- Tomatoes3, pureed
- Garlic5 cloves, minced
- Ginger1 inch, grated
- Ghee or vegetable oil1/4 cup
- Kabsa spice mix2 tablespoons
- Dried chili flakes1 teaspoon (or to taste)
- Dried limes (loomi)2
- Lamb broth or water4.5 cups
- Saltto taste
- Black pepperto taste
- Medjool dates1/2 cup, pitted and halved
- Pine nuts1/4 cup, toasted (for garnish)
- Fresh cilantro2 tablespoons, chopped (for garnish)
Steps
- 1
Wash and soak basmati rice for 30 minutes. Drain.
- 2
In a heavy-bottomed pot or Dutch oven, heat ghee/oil over medium-high heat. Sear lamb cubes until browned on all sides. Remove lamb and set aside.
- 3
Add chopped onion to the pot and sauté until softened and lightly browned, about 8-10 minutes.
- 4
Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
- 5
Add pureed tomatoes, Kabsa spice mix, dried chili flakes, dried limes, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- 6
Return the lamb to the pot. Pour in lamb broth/water. Bring to a simmer, cover, and cook on low heat for 60-75 minutes, or until lamb is tender.
- 7
Add the drained rice and halved dates to the pot. Stir gently. Ensure liquid covers the rice; add more broth/water if needed.
- 8
Bring back to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.
- 9
Let rest, covered, for 10 minutes. Fluff rice and lamb mixture. Serve hot, garnished with toasted pine nuts and fresh cilantro.
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