Traditional Qatari Kabsa

1.In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onions and sauté until golden brown and caramelized, about 10-12 minutes.

2.Add the minced garlic and cook for 1 minute until fragrant.

3.Add the lamb chunks to the pot and brown on all sides, about 8-10 minutes. This seals in the juices and adds flavor.

4.Stir in the chopped tomatoes, diced carrots, and sliced red bell pepper. Cook for 5 minutes until the vegetables start to soften.

5.Add the cinnamon sticks, cloves, cardamom pods, black pepper, cumin, coriander, turmeric, nutmeg, and ginger. Stir well to coat the lamb and vegetables with the spices.

6.Pour in the water or lamb broth, season with salt to taste, and bring to a boil. Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the lamb is tender and falling off the bone.

7.Once the lamb is tender, remove the cinnamon sticks, cloves, and cardamom pods from the pot using a slotted spoon.

8.Drain the soaked basmati rice and add it to the pot, stirring gently to combine with the lamb and vegetables. Pour in the saffron water evenly over the mixture.

9.Cover the pot tightly and cook over low heat for 20-25 minutes, or until the rice is fully cooked and has absorbed all the liquid. Avoid lifting the lid during this time to ensure proper steaming.

10.While the kabsa cooks, prepare the spicy tomato sauce: In a small saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

11.Add the minced garlic and cook for 1 minute until fragrant.

12.Stir in the pureed tomatoes, chili powder, smoked paprika, and salt. Simmer the sauce gently for 10-12 minutes until thickened.

13.Remove the sauce from heat and stir in the lemon juice. Adjust seasoning as needed.

14.Once the kabsa is cooked, fluff the rice gently with a fork and transfer to a large serving platter.

15.Serve the kabsa hot, garnished with chopped fresh coriander leaves and toasted slivered almonds if desired.

16.Accompany the dish with the spicy tomato sauce on the side for added heat and tang.