2 peeled & chopped onions
2 tablespoon of Lurpak butter
1 lamb thigh on the bone, cleaned and cut into 4 cm pieces
2 tablespoons tomato puree
4 tablespoons Kabsa spices
½ teaspoon salt
7 cups of boiled water
3 cups rice soaked for 2 hours & draine
GARNISH
4 tablespoons of Lurpak butter
100 gr cashew nuts
100 gr pine nuts
100 gr golden raisins
100 gr almonds, boiled, peeled and cut into half
50 gr of raw, chopped pistachios (not to be fried)
Cook the onions, lamb, salt, tomato puree and Kabsa spices with butter for 10 min on high heat, mixing them well. Add boiling water and let it simmer for 3 hours
Drain the meat sauce and set aside.
Fry each of the nuts separately in Lurpak butter and set aside
Now add rice and 6 cups of meat sauce, bringing it to a boil. Let it simmer for 25 min until the rice is fully cooked. Spread the cooked rice in a serving dish, arranging meat pieces on top and garnishing with fried nuts & freshly chopped pistachios. Serve hot.
