vrijdag 10 juli 2015

Omani Lamb Kabouli

Serves: 2-3 
Ingredients - Checklist: 
O 400-500 grams of lamb pieces with bones
O 4 1/2 cups of water 
O 1 cinnamon stick 
O 1/2 tsp whole cardamom pods 
O 1/2 tsp whole cloves 
O 1/2 tsp whole black peppers 
O 1/2 cup of water (extra)
O 1 large onion, diced 
O 2 tbs olive oil
O 2 cloves garlic, diced 
O 2 tbs raisins
O 1/2 tin canned chick peas 
O 2 tbs Omani mixed spices
O 1/4 tsp saffron powder 
O 1 1/2 cup basmati rice 
O 2 cubes Maggi chicken stock
Omani mixed spices:

I bet you don`t have an Omani spice mixture hidden in your kitchen cabinets, but rest assured, neither do I. :-) You can easily make it yourself as you do probably have most, if not all, of these spices at home. I used this recipe to make my Omani mixed spices and it turned out really nice in this dish. 
Lamb pieces: 
  • Put the lamb pieces and 4 1/2 cups of water in a large pot. 
  • Bring to a boil, then add the cinnamon stick and the whole spices. (Cloves, cardamom pods and black pepper.) 
  • Cover, reduce to low heat and let simmer for 1 1/2 hours or until the meat becomes tender. 
  • When the meat is ready: remove the pieces from the pot, put them on a plate and set aside. 
  • Drain the stock and set aside. 
Onion mixture:
  • Cook half of the extra water (1/4 cup) and the onion in a large sauce pan. 
  • Turn to medium heat and stir occasionally until most of the water has evaporated and the onions become tender. (About 5 minutes.)
  • Add 1 tbs of olive oil and stir until the onions turned golden in color. 
  • Add garlic, raisins, chickpeas, 1/2 tbs of Omani mixed spices, 1/4 tsp of saffron and the remaining of the water. 
Final stage:
  • Add the drained stock to a large pot with an additional 2 cups of water.
  • Add 1 tbs of olive oil, 1 1/2 tbs of Omani mixed spices, Maggi Chicken stock cubes and rice. 
  • Bring to a boil, stir occasionally, cover and cook over low heat for about 10 minutes or until the rice is semi cooked. 
  • Add the lamb pieces, mix, cover and cook for an additional 10-15 minutes or until the rice is fully cooked. 
Serve on a big platter and top with the mixture of onions, garlic and chickpeas.
Tastes great with a fresh salad on the side. 

6 opmerkingen:

  1. What a warm and welcoming dish! I wish I could come through the screen and try some now! Congrats on completing this month's MENA challenge too!

  2. The thought of making ground spice mixture.. I refrained from this recipe. You have nailed it so neatly and made it seem so easy.. love it.

  3. Oh, that`s really kind of you, Famidha! Thank you for stopping by! :-)

  4. This dish is so beautifully prepared, looks so yummy.