🍖 Lamb kabsa

Name: Lamb kabsa
Total time: 150 min
Yield: 6
Cuisine: Saudi Arabia · Arabian Peninsula
Ingredients: 1.2 kg lamb on the bone (shoulder or leg), in pieces; 500 g basmati rice; 2 onions, chopped; 3 tomatoes, grated, and 2 tbsp tomato paste; 2 tsp baharat; 2 loomi (dried limes), pierced; 2 tbsp vegetable oil; Salt; About 1.8 litres water

Origin: Saudi Arabia · Arabian Peninsula

780kcal

per serving · 400 g

195kcal

per 100 g

44 gProtein11 g / 100 g

30 gFat7.5 g / 100 g

84 gCarbs21 g / 100 g

Lamb kabsa is the festive form of Saudi Arabia's signature rice dish: pieces of lamb simmered with onion, tomato, baharat and loomi (dried lime), then long-grain rice cooked in the same rich broth. The rice turns fragrant and reddish-gold and the lamb falls off the bone. It is served heaped on a large platter with the meat on top, often with salad and daqqus.

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

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Not keto21 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

ricelambtomatoonionbaharat spice mixdried black lime

Recipe

6 servings150 min

Ingredients

1.2 kg lamb on the bone (shoulder or leg), in pieces
500 g basmati rice
2 onions, chopped
3 tomatoes, grated, and 2 tbsp tomato paste
2 tsp baharat
2 loomi (dried limes), pierced
2 tbsp vegetable oil
Salt
About 1.8 litres water

Method

Brown the onion in the oil, add the lamb and baharat and sear 5 minutes.
Add the tomatoes, paste, loomi, salt and water; cover and simmer 1½ hours until the lamb is tender.
Soak the rice 30 minutes. Lift out the lamb and keep about 900 ml of broth in the pot.
Add the rice, bring to the boil, cover and cook on low heat 20–25 minutes.
Optionally roast the lamb at 220 °C for 10 minutes to brown, then serve on the rice.

How to make it lighter

Trim visible fat from the lamb and skim the broth before adding the rice.
Choose leg rather than shoulder for a leaner cut.
Half the usual rice plus a big salad keeps the plate lighter.

History

Kabsa comes from the Arabian Peninsula, where rice arrived through Indian Ocean trade and became central to both Bedouin and town cooking. Lamb kabsa is a traditional dish for weddings, Eid and large family gatherings across Saudi Arabia and the Gulf.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Lamb kabsa and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

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 →