Counter 04 · Lamb & Goat
Lamb Shank Kabsa with Spiced Rice
Saudi-style kabsa: lamb shanks simmered with loomi, cardamom and tomato, then the rich broth cooks the basmati so every grain turns russet and fragrant.
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Serves
- 4
- Level
- Medium
Kabsa is the Gulf's everyday feast, and it is built on a clever idea: the lamb's cooking liquid becomes the rice water. Dried black lime, called loomi, gives a sour, musky depth that nothing else replicates, so pierce it first to let the broth in. Brown the shanks well before simmering for a darker, sweeter pot. Rinse the basmati until the water runs clear so the grains stay separate. Finish the shanks under the broiler for a burnished glaze before setting them on the rice.
Method
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Season the shanks with half the salt. Brown them in the ghee in a large Dutch oven over medium-high heat, turning, about 10 minutes. Set aside.
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Cook the onions in the same pot until golden, 8 minutes. Stir in the tomato paste and spice blend and cook 2 minutes until brick red.
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Return the shanks with the black limes, cardamom, cinnamon, remaining salt and 7 cups water. Bring to a boil, cover and simmer gently until the meat is tender and pulling from the bone, 2 hours.
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Lift the shanks onto a foil-lined sheet pan. Measure 3 1/2 cups of the broth, adding water if needed, and bring it back to a boil in the pot.
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Drain the rice, add to the boiling broth, stir once, cover tightly and cook on the lowest heat 20 minutes without lifting the lid.
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Meanwhile brush the shanks with a spoonful of the fat from the broth and broil 4 inches from the element for 4 to 5 minutes, until glossy and browned.
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Fluff the rice onto a large platter, nestle the shanks on top and scatter parsley over.
