Recipe - Kabseh

3 tablespoon Olive oil
1 lg Onion; chopped
1 Clove garlic; minced
3 Pods cardamom
1 Cinnamon stick
One fourth teaspoon Cumin; ground
1 One half pound Lamb; cubed
Salt
1 pound Ripe tomatoes
1 cup Water
One fourth cup Lowfat yoghurt
1 Serrano pepper (optional)
1 cup Uncooked rice; soaked
Pepper

Saute the onion in the olive oil until soft and transparent. Stir the
spices into the oil to release the flavors. Cook for a minute or two. Raise
the heat and add the lamb, sprinkling with salt. Saute until browned on all
sides. Whirl the fresh tomatoes in a food processor or blender until nearly
smooth, and add to the meat. Stir in the water, yoghurt, garlic and serrano
pepper. Taste and adjust the seasoning. Cover and simmer about 2 hours
until the meat is tender. The tomato sauce will reduce somewhat. After
cooking 2 hours, measure the liquid. The amount of rice that needs to be
added is based on the amount of liquid. Example: If sauce has 2 cups of
liquid; then add 1 cup of rice. Can add more water if needed. Add rice and
bring back to a boil. Cover saucepan with a dish towel (to absorb moisture)
and replace lid. Simmer for approximately 20 minutes until moisture is gone
and rice is done. Do not stir during this 20 minute process!l

Serving Ideas : Serve with green or black olives and fresh watercress

NOTES : Kabseh spices (found in international markets) can be used instead
of the cinnamon stick and cumin. Kabseh spice has a more robust flavor and
the cinnamon and cumin combination is more suttle.
Recipe by: Abdulla

Posted to EATL Digest by "Iris E. Dunaway" hister@JUNO.COM on Sep 17,
1997