SAUDI ARABIAN SLOW-COOKED LAMB

Saudi Arabian Slow-Cooked Lamb image

This is adapted from 'The Arab Table' - May S. Bsisu. In the book, it is also subtitled as kabsa, but I wouldn't call it kabsa! This recipe looks daunting, but it really is pretty easy. Use whatever vegetables you have on hand. Feel free to half the recipe as this makes a lot! I did not use as much onions, or as much vegetables as I was running low. I also used normal baharat instead of baharat saudiya, as I didn't have the ingredients for that!

Provided by umisa

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1/2 cup canola oil
4 lbs lamb, pieces
2 3/4 lbs onions, finely chopped
1 tablespoon baharat, saudiya
1 tablespoon salt
10 cups boiling water
4 tablespoons butter
1 lb carrot, finely chopped
1 1/4 lbs yellow bell peppers, seeded and finely chopped
1 lb frozen peas
2 lbs tomatoes, finely chopped
12 garlic cloves, crushed
1 teaspoon powdered saffron
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 teaspoons salt (or more)
1/2 teaspoon white pepper
3 cups basmati rice, picked over, rinsed, soaked and drained
1/2 cup pine nuts, roasted
1/2 cup golden raisin

Steps:

Heat 1/4 cup of the canola oil in a pan, add the onions and sautee until transparent. Add the meat, 2 teaspoons of salt and saudi spices and cook until the meat is brown.
Add the boiling water, bring to a boil. Skim the foam from the top, reduce heat to medium-low and cover.
Simmer until the meat is tender. About 2 1/2 hours.
Preheat oven to 250 degrees farenheit.
Using a slotted spoon, transfer the meat to a baking dish. Season it with the remaining 1 teaspoon of salt, cover with foil and place in the oven to keep warm. Keep the stock.
Heat the remaining 1/4 cup of goil and the butter in a large pot over high heat. Add the carrots, peppers, peas, tomatoes, remaining onions, garlic, saffron, cardamom, cinnamon, allspice, salt and white pepper. Cook, stirring, until the vegetables are soft.
Add the rice into the vegetables, and stir until well incorporated. Add the hot stock to the rice mixture, bring to a boil, cover and lower the heat to medium-low. Cook for 15 minutes.
Give the rice mixture a quick stir. Taste, and adjust the seasoning if needed. Slide a heat diffuser under the pot and lower the heat to the lowest setting. Cook until the rice is fluffy, about 10-15 minutes. Remove from heat.
To serve, put the rice on a serving dish, piling it high in the center. Arrange the meat on top and garnish with the nuts and raisins.
Serve with daqoos (you can find recipes for this on food.com). I will add my recipe for this later.

Nutrition Facts : Calories 1029.1, Fat 50.7, SaturatedFat 15, Cholesterol 135.3, Sodium 1716.2, Carbohydrate 100.7, Fiber 12.3, Sugar 21.4, Protein 46.2