Lamb Kabsa with Toasted Spices and Daqqus

Method

1. Toast the cumin, coriander, peppercorns, cardamom and cloves in a dry pan on medium-low heat for 2 min, shaking the pan, until they smell toasty and darken by a shade; take them off before they smoke. Tip onto a plate to cool, then grind finely in a spice grinder or mortar (crack the cardamom pods and use only the seeds) and mix with the nutmeg and turmeric.

   Add in this stepCumin seeds ¾ tspCoriander seeds ¾ tspBlack peppercorns ½ tspGreen cardamom pods 4Whole cloves 3Ground nutmeg 1 pinchGround turmeric ½ tsp

   medium-low heat

2. Rinse the rice in cold water until the water runs almost clear, then soak it in fresh water for 30 min. Meanwhile pat the lamb dry with kitchen paper, finely chop the onion and garlic and dice the pot tomatoes.

3. Heat most of the ghee in a heavy 26 cm pot on medium-high heat. Sear the lamb for 10 min, turning each piece only once it is deep brown underneath. If the pieces don't fit in one loose layer, sear them in two batches: crowded meat steams instead of browning.

   Add in this stepGhee 1.9 tbspBone-in lamb shoulder or neck, in 5 cm chunks 700 g

   medium-high heat

4. Lower the heat to medium heat, return all the lamb, add the onion and cook for 7 min, scraping up the brown bits from the bottom, until the onion is soft and golden. Stir in the garlic, the ground spice blend, the cinnamon stick and the tomato paste for 1 minute, then add the diced tomatoes and the dried limes, pierced 2–3 times with a knife.

   Add in this stepOnion 1Garlic cloves 3Cinnamon stick 1Tomato paste 1 tbspTomatoes (for the pot) 1Dried limes (loomi) 1

   medium heat

5. Add the water, salt and bay leaves and bring to a boil on high heat, skimming off the foam. Cover, turn to low heat and simmer for 1 h 20 min, until a knife slides into the meat with no resistance.

   Add in this stepWater 1,200 mlSalt 1½ tspBay leaves 1

   high heat→low heat

6. Lift the lamb onto an oven tray. Measure 280 ml of the broth back into the pot (top up with hot water if needed) and taste it; it should be slightly saltier than soup. Add the drained rice, stir once and boil uncovered on high heat for 6 min, until holes appear on the surface. Stretch a clean tea towel under the lid to absorb the steam, cover tightly, turn to low heat and cook for 18 min without peeking.

   Add in this stepBasmati rice 180 g

   high heat→low heat

7. Make the daqqus: grate the daqqus tomatoes on the coarse side of a box grater, discarding the skins, and stir in the finely chopped garlic and chilli, the lemon juice and the salt. Let it stand for 10 minutes so the flavours mingle.

   Add in this stepRipe tomatoes (for the daqqus) 1Garlic clove (for the daqqus) 1Green chilli ½Lemon (juice) ½Salt (for the daqqus) ¼ tsp

8. Spoon 2–3 tablespoons of broth over the lamb and roast it in the oven, preheated to 230 °C, for 8 min, until the edges crisp and caramelise. Meanwhile melt the remaining ghee in a small pan on medium-low heat and fry the almonds for 3 min, stirring, until golden. Let the rice rest off the heat for 5 minutes, fluff it, mound it on a platter, top with the lamb and almonds and serve the daqqus on the side.

   Add in this stepGhee 0.6 tbspWhole blanched almonds 15 g

   oven→medium-low heat