1. Home page
  2. Looking for Aussome recipes?
  3. Ramadan
  4. Traditional Australian lamb kabsa
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.
Vector Smart Object-ai Where to buy?