Meat Kabsa

Ingredients for Kabsa:
Lamb’s meat (large cubes) 1 kg 
Soaked rice 2 cups
Carrots (peeled and finely diced) 3
Capsicum (seeded and finely diced) 1
Tomato (peeled and diced) 1/2 kg
Finely chopped onion 1/2 kg
Garlic cloves (minced) 6-8
Ground cumin 1 pinch
Ground coriander 1 pinch
Salt to taste
Black pepper taste
Butter or olive oil for frying
Toasted pine nuts 1/4 cup

Kabsa Spice Mix:
Saffron 1/2 tsp
Ground green cardamoms 1/4 tsp
Ground cinnamon 1/2 tsp
Ground allspice 1/2 tsp
White pepper 1/4 teaspoon
Ground dried limes sauce 1/2 tsp
Water 2 cups
Beef stock cube 1
Finely chopped large onion 1
Chopped tomatoes 14 ounces
Garlic cloves (minced) 3
Tomato paste 1 tbsp
Diced celery 1/4 cup
Salt to taste
Black pepper to taste
Butter 2 tbsp

Method:
Fry meat until browned on all sides. 
Add enough water to the pot so that it covers the meat by, bring to a boil then cook gently until tender. 
Reserve stock & set meat aside. 
Add butter to a pan, fry the onion, capsicum, carrot & spices. 
Cook on low heat for about 10 minutes, or until tender. 
Add earlier soaked rice to vegetables in the pot, Add meat stock until stock covers rice. 
Cover pot. 
Cook on low heat for 30 minutes or until tender add a little more stock or water if rice seems to become dry.

Sauce:
Fry onion, garlic and tomato in the butter. 
Add tomato paste, celery, salt, cinnamon, water and stock cube. 
Cook on medium heat until slightly thickened and celery is tender. 
Serve in a large dish or on a platter. 
Place the rice first, top with meat & garnish with pine nuts. 
Serve the sauce in a jug with a spoon.

Meat Kabsa by Zarnak Sidhwa