Saudi Kabsa with mixed Naeemi lamb on the bone and lamb liver

Today's Kabsa is no ordinary dish—it's authentic Kabsa, with a luxurious feel and rich flavor from Naeemi lamb on the bone and lamb liver.

Serves: 6–8 people

Ingredients

• For bone-in Naeemi lamb : 1.5–2 kg
• Lamb liver : 400–500 g (cubes)
• Basmati rice: 3 cups (washed and soaked for 20 minutes)
• Onions: 2 (chopped) + 1 sliced ​​for serving (optional)
• Tomatoes: 2 grated tomatoes or 1 cup of tomato juice
• Tomato paste: 2 tablespoons
• Garlic: 5 cloves (chopped)
• Kabsa spices: 2 tablespoons (or: cinnamon + cardamom + cloves + dried lime)
• Bay leaves: 2, Cardamom: 6, Dried lime: 2, Cinnamon stick: 1
• Green chili pepper (optional), salt, black pepper
• Ghee/Oil: 4 tablespoons

Preparation method

1. Sauté the onions in ghee until they soften and turn golden, then add the garlic.
2. Add the Naeemi meat and stir for 5–7 minutes until it changes color.
3. Add the tomatoes, tomato paste, whole spices (cardamom/lime/bay leaf/cinnamon) and Kabsa spices.
4. Cover the meat with hot water and let it cook until tender (about 60–90 minutes depending on the cut).
5. 15 minutes before the meat is cooked: In another pan, quickly sauté the lamb liver in ghee + a pinch of salt and pepper (5–7 minutes) and set aside.
6. Drain the rice from soaking, add it to the pot with the meat, and adjust the salt. The water level should be approximately 1.5–2 cm above the rice.
7. Let it boil for 5 minutes, then reduce the heat and cover the pot for 20 minutes until the rice is cooked.
8. Last 5 minutes: Distribute the lamb liver over the kabsa so that it absorbs a light flavor without drying out.

Chef Meat & More Notes

• Don't cook the liver too long: high heat and a short time so that it stays tender.
• If you want the Kabsa to be darker in color: add a spoonful of tomato paste or a sprinkle of Kabsa spices.
• Serving: With daqous, salad, and yogurt.

and A recipe prepared by Chef Meat & More