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Kabsa Bil-Lahm Recipe

Ingredients

How to make it

  • Cut meat into chunks. Heat oil in skillet, brown meat and onion. Add tomatoes, dried limes, rice and stock. If liquid isn't just above ingredients in skillet, add water until it is. Simmer covered until rice is cooked and meat is tender. Remove lid and simmer until all liquid is evaporated. Serve hot.

Reviews & Comments 9

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  • danadooley 15 years ago
    Love lamb and love it simple. This sounds like it will turn out well. Definitely worth a try. Thanks for sharing.
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  • moroccanlady 15 years ago
    The Kabsah is all about the baharaat(kabsah spices) and the DRIED lemon. i mean the dried lemon is very important for the desired flavour.
    big north american cities, (i am in canada) all have Halal stores. go there and ask for "laymoun nashif or Loomi" (dried lemon)
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  • hollymayb 15 years ago
    Always looking for recipes using cardamom! Thanks!
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  • kitchen_fantasy 15 years ago
    i like the recipe already. rice rule
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  • httpmom 16 years ago
    This sounds really simple and really good. I printed it out so I could give it a try. My parents lived in Saudi Arabia for three years.
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  • httpmom 16 years ago
    Hey Bad,
    As for my Japanese recipes...I hope by crazy you mean good! I lived in Japan for a while and I really loved the food, so naturally I learned to cook it. It's also VERY easy for me to shop at Japanese markets because I live in the San Francisco Bay Area.
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    " It was excellent "
    jimrug1 ate it and said...
    Hi Bad, I am glad you like the sound of my recipes. Thank you for taking the time to write a comment. I like this recipe of yours. It is close to a basic Lamb stew in which many things can be added. The basic rule of thumb with rice when you are not sure about measuring is to add liquid at least up to the first knuckle of your first finger over the rice or ingredients...

    Good post ......... Jim
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  • bad_company 16 years ago
    I'm pretty sure you could, I'm not to versed in substitutions as I'm just a beginner myself -- I have found dried lime in specialty shops, but I don't see why you couldn't use fresh lime. I think the flavour is just stronger with the dried.
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  • sheba 16 years ago
    Hi, I'm not familiar with dried lime, can I substitute rind from fresh lime. Great recipe!
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The Cook

bad_company Tucson, AZ

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