Steemkitchen - A traditional Saudi Arabian Dish.

Dear Steemians,

Today I bring to you one of my favorite recipes - Camel Meat Kabsa (also spelled Kabsah)

Be warned, it does take me about 4 hours to make this dish but it is well worth the wait.

ingredients
Water 4 cup
Camel meat 500 gm
Vegetable oil 3 tbsp
Onions 2
Tomatoes chopped 2
Green chili pepper 2
Ground cumin 2 tsp
Whole cardamom 4
Ground black pepper 3/4 tsp
Cinnamon 1
Tomato paste 2 tbsp
Loomi (black dried lemon)
Chicken stock 1 cube
Rice 2 cup

Now comes the hard part. You need the best cuts of camel meat. Don't just buy the flesh. Make sure you buy the flesh with bone (the marrow inside makes it taste even better.

Method

Heat up Ghee or olive oil in a wok or large fry pan. Make sure it is sizzling. Add in all the camel meat and cook on all sides until brown. Don't leave it longer than 8 minutes. The aim is to braise the camel meat.

Put semi-cooked camel meat cubes and water in big pot, cover it and cook for 1 hour. Make sure that the meat is covered with water.
Then heat vegetable/ghee/olive oil in large pot, fry onions for 5-6 minutes, add tomatoes, green chili pepper, cumin, cardamom, black pepper, cinnamon, tomato paste and chicken stock and stir for 3-4 minutes.
Now add cooked meat in stock pot, add more water as required and cover it. Check after one hour to see if the meat is falling off the bones. Taste test to see if the meat is tender. Camel meat takes a lot longer to cook than beef or lamb.
One the meat and vegetables have been cooked, remove from stock pot. Keep half the liquid in the pot and add more water. If you don't the rice becomes too salty. Using the stock water, add rice and cook for 20 minutes on low flame. The spices will infuse into the rice. The rice should become a nice yellow color.
Keep the meat and vegetables warm in the oven. It is best to put them into a clay crock pot (Moroccan pot) and keep the oven on a low temperature.