🍖 Yemeni lamb kabsa

Name: Yemeni lamb kabsa
Total time: 120 min
Yield: 4
Cuisine: Yemen · Arabian Peninsula
Ingredients: 800 g lamb on the bone, in pieces; 400 g long-grain rice, rinsed; 2 onions, chopped; 3 tomatoes, grated; 2 dried limes, pierced; 5 cardamom pods and 1 cinnamon stick; 2 tbsp oil; Salt and black pepper; 1.2 l water

Origin: Yemen · Arabian Peninsula

764kcal

per serving · 400 g

191kcal

per 100 g

48 gProtein12 g / 100 g

28 gFat7 g / 100 g

80 gCarbs20 g / 100 g

Yemeni lamb kabsa is a one-pot rice dish in which lamb is slow-simmered with onion, tomato and whole spices, and the rice is then cooked in the rich, aromatic broth. Cardamom, cinnamon and dried lime give it a warm, slightly tangy perfume. The tender meat is served on top of the rice on a large shared platter.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein12 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Not keto20 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

ricelambtomatooniondried black limecardamomcinnamon

Recipe

4 servings120 min

Ingredients

800 g lamb on the bone, in pieces
400 g long-grain rice, rinsed
2 onions, chopped
3 tomatoes, grated
2 dried limes, pierced
5 cardamom pods and 1 cinnamon stick
2 tbsp oil
Salt and black pepper
1.2 l water

Method

Brown the onion in oil, add the lamb and sear on all sides.
Add the tomatoes, cardamom, cinnamon, dried limes, salt and pepper, cover with water and simmer for about 1.5 hours until the lamb is tender.
Lift out the meat; measure about 800 ml of the broth back into the pot.
Add the rice, bring to a boil, then cover and cook on low heat for 20 minutes.
Serve the rice on a platter with the lamb on top.

How to make it lighter

Trim visible fat from the lamb and skim the fat off the broth before adding the rice.
Use 1 tbsp oil instead of 2 — 1 tbsp oil ≈ 120 kcal.
Serve a smaller rice portion with a large tomato and cucumber salad.

History

Kabsa-style rice and meat dishes are cooked across the Arabian Peninsula, and Yemeni cooks prepare their own versions with lamb and local spice blends. Today it is a common dish for family lunches and gatherings in Yemen and among Yemeni communities abroad.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →