Lamb Kabsa was featured in the "Guest Favorites" chapter of the 2010 Epcot International Food & Wine Festival souvenir cookbook. Kabsa are rice dishes that served mostly in Arab countries and can include spices, meat and vegetables. This savory treat pairs well with a rich, fruity zinfandel from Rosenblum Cellars, a California winery.
1 tablespoon butter
1 tablespoon olive oil
2 1/2 pounds lamb shoulder or leg meat, cubed
1 teaspoon salt, divided
1 large onion, diced
5 cloves garlic, minced
1/2 cup tomato puree
2 medium carrots, diced
2 medium tomatoes, diced
1 cinnamon stick
3 cups water
1 cup long-grain white rice
1/4 cup raisins
1. Heat butter and oil in a stockpot over high heat. Sprinkle lamb with 1/2 teaspoon salt. Working in batches, brown lamb in stockpot. Do not overcrowd the pot. With a slotted spoon, transfer lamb cubes to a plate.
2. Add onions to the pot. Cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato puree, carrots, tomatoes, cloves and cinnamon stick, stirring to combine, Cook for 3 minutes.
3. Add water and remaining 1/2 teaspoon salt. Bring to a boil. Reduce heat to medium-low and simmer. Cover and simmer for 30 minutes.
4. Add rice to pot, stirring to combine. Cover and cook 30 minutes, or until rice is tender. Add raisins. Remove cinnamon stick before serving.
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