- 3 hours 40 mins cooking time
Cook the onions, lamb, salt, tomato puree and Kabsa spices with Lurpak® butter for 10 minutes on a high heat, mixing them well. Add boiling water and let it simmer for 3 hours
Drain the meat sauce and remove the meat pieces and set aside.
Fry each of the pine nuts, cashew and almonds separately in Lurpak® and set aside.
Now add rice and 6 cups of meat sauce back into the pan, bringing it to a boil. Let it simmer for 25 minutes until the rice is fully cooked. Spread the cooked rice in a serving dish, arranging meat pieces on top and garnishing with fried nuts, raisins & freshly chopped pistachios. Serve hot.