Kabsah

Method

1. Prepare meat

-Wash meat under running water. Soak meat in a bowl with cold water, 1/2 cup salt, and 1/2 cup vinegar for 10-15 minutes then wash again well under running water.
- In a large deep non-stick pan, heat oil over medium-high heat. Stir in onions until golden brown. Add meat. Add dry lemon, kabsah spices ( just ask for it in on oriental store or a big supermarket), bay leaves, cardamom pods, cinnamon sticks, salt and pepper.
- Add 1 cup of water and bring to boil. Reduce heat, cover pan, and leave meat to cook for about 1 1/2 - 2 hours. Add water occasionally when needed.
- After meat is completely cooked, leave it to fry in the pan until brown. Remove meat from pan.

2. Cooking the rice and serving

-In the same pan, add 4 cups of water and bring to the boil.
-Add the rice and leave until the water is almost absorbed. Move to a low heat, cover the pan, and leave to cook for about 25-30 minutes. Remove from the heat.

- Remove the solid pieces left from the spices.
- Put the rice on a large serving platter, and arrange the meat pieces on top and serve. If you want, sprinkle fried almonds and pine nuts on top.

NOTE: If you don't like lamb, you can replace it with beef or veal ribs.

clipped from www.islamonline.net Kabsah - This is a traditional Saudi recipe. It is best served when you're having a fancy lunch or dinner party. It looks great on the table and it is a whole meal in itself. Preparation time: 10 minutes Cooking time: 3 hours Serving: 8 Cuisine: Saudi and other Middle Eastern countries Ingredients  - 1 1/2 kg lamb, ribs or any boned lamb meat - 3 large onions, sliced - 3 cups of basmati rice - 5 cups of water - 4 tablespoon corn or sunflower oil - bay leaves. - 3 cardamom pods - 1 and 1/2 tablespoon kabsah spices - 4 dry lemon - 4 cinnamon sticks - 1/2 cup of vinegar - salt and pepper