Nasi Arab Kabsa with Spiced Lamb and Apricots
85% asli · Middle Eastern
A regional variation of Nasi Arab Kabsa, this recipe features slow-cooked, tender lamb shoulder infused with aromatic spices and complemented by the sweetness of dried apricots and a hint of citrus.
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Bahan
- Lamb shoulder1 kg, bone-in
- Basmati rice2 cups
- Onions2 large, sliced
- Garlic5 cloves, smashed
- Ginger1 inch piece, grated
- Kabsa spice blend3 tbsp
- Cinnamon sticks2
- Star anise2
- Cardamom pods6
- Cloves4
- Dried apricots1/2 cup
- Saffron threadspinch
- Lamb or beef broth4 cups
- Ghee or clarified butter4 tbsp
- Pistachios1/4 cup, toasted
- Fresh mint2 tbsp, chopped
- Sumac1 tsp
- Saltto taste
- Black pepperto taste
Langkah
- 1
Rinse the basmati rice and soak in water for 30 minutes. Drain well. Soak saffron threads in 2 tbsp warm water.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat ghee over medium-high heat. Sear the lamb pieces until well browned on all sides. Remove and set aside.
- 3
Add sliced onions to the pot and cook until deeply caramelized, about 10-15 minutes.
- 4
Add smashed garlic and grated ginger, sauté for 2 minutes until fragrant.
- 5
Stir in the Kabsa spice blend, cinnamon sticks, star anise, cardamom pods, and cloves. Toast for 1 minute until aromatic.
- 6
Return the lamb to the pot. Add the dried apricots and lamb broth. Season with salt and black pepper. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 1.5 to 2 hours, or until the lamb is very tender.
- 7
Remove the lamb pieces and whole spices from the broth. Skim excess fat if desired.
- 8
Add the drained basmati rice to the pot with the spiced broth. Ensure the liquid is about 1 inch above the rice. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
- 9
Gently stir the saffron water into the cooked rice. Arrange the tender lamb pieces on top of the rice. Garnish with toasted pistachios, chopped fresh mint, and a sprinkle of sumac.
