Traditional Australian lamb kabsa

Traditional Australian lamb kabsa



Prep Time

60 mins

Cook Time

120 mins


For the Meat and Rice

2-2.5kg Australian Lamb leg

4 cups basmati rice, cooked

1 big onion, cut into wedges

2 bay leaves

1 red bell pepper, cut into sticks

1 green bell pepper, cut into sticks

1-inch ginger, minced

1 tbsp kabsa spices

2 cinnamon sticks

5 cardamom pods

1 tsp turmeric powder

1 tsp coriander powder

2 tomatoes, cut into wedges

1 tsp saffron

3 tbsp ghee

1 cup yogurt

1 tsp sugar

For the Sauce

3 tomatoes, finely chopped

3 tsp ghee

½ cup lemon juice

4 garlic cloves, crushed

½ cup tomato paste

2 tsp salt

To Garnish

Pine nuts

Almonds, peeled

Parsley leaves


Lemon slices

Red and green hot peppers


For the Sauce

  • Melt ghee in a pan.
  • Add garlic, tomato paste, tomatoes, and lemon juice.
  • Mix well.

For the Meat & Rice

  • Melt ghee in a pressure cooker.
  • Add onions, cinnamon sticks, cardamom and bay leaves.
  • Then, add garlic, coriander powder, kabsa spice, and salt.
  • Add red and green bell peppers, tomatoes, and yogurt
  • Stir well to combine.
  • Next, add in the lamb and 1 litre water, then close the lid and allow to cook for 60 minutes.
  • Once the lamb is cooked, set it aside.
  • Add the sauce prepared to the lamb broth, along with rice with sugar.
  • Add a pinch of saffron, cloves, and turmeric powder.
  • Mix gently and cook for 8-10 minutes.

To Garnish

  • Roast pine nuts and almonds.
  • Top the rice with lamb, and garnish with pine nuts, raisins, almonds, parsley, lemon slices, and hot peppers.
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