Tag Archives: resepi Lamb Kabsa

Nasi Daging Kabsah

Salam…..

Lama kan saya tak memunculkan diri dgn masakan2 baru….. terimakasih kerana masih ada yg sudi singgah keblog saya walaupun lately saya jarang mengupdate potret kasih ni…..

Ramadan kembali lagi tahun ni….Alhamdulillah!! kita masih dipanjangkan umur utk menyambut bulan yg mulia dan penuh berkah ni….

……. dan menu saya utk first iftar ni Nasi Kabsa Daging….. asalnya nak buat lamb kabsa!! last minit tukar sebab masa berbelanja petang tadi my hubby tak beli lamb tetapi tukar beli daging pula…

Resepi kali ni saya masak guna resepi dari blog Ya Salam Cooking….  memang sedap hasilnya….. dan saya sgt puas hati….

Resepi Daging Kabsa ( resepi asalnya dari Lamb Kabsa )
( source : Ya Salam Cooking)

1 kilogram lamb chunks
2 tablespoons olive oil
1 tomato
1 onion
1 teaspoon cumin
4 green cardamom pods
1/2 teaspoon black pepper
Salt to taste
1 cinnamon stick
4 ounces tomato sauce
1 black lime
2 chicken bouillon cubes
1 teaspoon ground ginger
1-1/2 cups basmati rice
Pinch saffron
4 cloves
1/4 cup chopped cilantro, for garnish
fried pine nuts and almonds, for garnish.

1. In a 4-quart saucepan on high heat add lamb and cover with water and add  chicken cubes. Allow to come to a full boil then reduce heat to low and cover. When done reserve lamb broth. Meanwhile in a food processor add onion and pulse until diced, remove and then do the same with the tomato being careful not to puree. Sit aside.

2. In a saute pan on medium heat, add oil and onions. Allow onions to cook until tender. Add tomato, tomato sauce, cumin, cardamom, pepper, salt, cinnamon, black lime, ginger, cloves and saffron. Allow to cook for 1 minute.

3. Add rice and saute for another minute marinating in the spice mixture. Add meat and carefully push down so no rice is above meat. Pour lamb broth very carefully on top of mixture. Broth should be 1/2 inch above mix. Bring to a full boil, reduce heat to low and cover. Allow to cook 30-40 minutes minutes, until rice has fully cooked. DO NOT remove lid until finished.

4. Place on serving platter. Garnish top with nuts and cilantro.

Yields: 4 servings

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Untuk sosnya saya guna resepi ni

Resepi Sos Salata Hara
( source : Arabic Bites )
3 biji tomato cincang.
1/2 cawan daun ketumbar – saya letak 1/4 cawan je
1/2 biji lemon ambil jusnya
1 -2 biji cili hijau – saya tambah
garam.
sedikit gula
Cara Penyediaan Sos Salata Hara:
* Masukkan semua bahan dalam blender, kemudian kisar kesemua bahan2 tadi hingga hancur.
** sedia utk di hidangkan bersama nasi kabsa.
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Selain dengan sos Salata Hara saya juga makan nasi daging kabsa ni bersama sup daging sebab anak2 dan my husband suka makan nasi berkuah so saya sediakan sup…. caranya semasa merebus daging tadi saya lebihkan sikit airnya utuk di buat sup…. ambil sedikit kuah rebusan daging tadi perisakan dengan sedikit garam kemudian taburkan pula dengan bawang goreng dan daun sup atau daun ketumbar!!! Hidangkan dengan nasi daging dan sos salata hara.

Lamb Kabsa

Salam…

Pernah makan Lamb Kabsa tak!! 2 hari lepas my hubby dgn murah hatinya belanja kami makan Lamb Kabsa di Restoran Saba terletak kat Cyberjaya… Ni merupakan first time saya kesini… My hubby selalu gak makan kat sini dan kata ni restoran makanan Arabic style paling sedap dia pernah makan…

Saya memang sedia maklum makanan feveret my hubby Kambing/lamb ada kat sini… so wajib makan kambing jugaklah sebab yg tukang bayarnya suka makan kambing…

Nilah rupa Lamb Kabsa…. ni makanan paling popular kat timur tengah especially di Arab Saudi…

Masa mula2 hidangan sampai saya terpinga2 tanya my hubby… nasi je ke!!! mana lauknya…. myhubby kata kena kais2 nasi tu sebab lamb tu tertimbus kat dalam nasi tu…. bila  selak2 nasi tu baru jumpa daging lamb besar2 dalam 4 – 5 ketul ( my hubby order dalam 1 kilo daging lamb ) kat dalam nasi….. harganya rm 50.00 sepinggan utk 4 org makan…..

Punyalah ‘menterkedarah’!!! budjed 4 org makan cuma 2 orang yg makan ….. saya makan sikit je… My hubby yg makan banyak… ada lebih kami tapau bawa balik!!!…

Masa mula2 tengok hidangan saya tertanya2… Uishhh sedap ke!!!! nampak cam kering je…. Bila makan!!! Fuh!!! sedapppp sangattttt….. Terbaekkklah!!! bila gigit daging lamb tu lembut je… nasi dia soft je… kena makan dengan sos dia baru kick!!!

Banyak lagi menu dia tau…. kita try Lamb Kabsah ni dulu… dan cadang nak datang sini balik, nak try menu2 dia yg lain….

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Sara pun ada sama… Adoyai… Sarah sekarang semakin lasak…. dah tak mahu langsung duk diam2… atas meja pun nak diredahnya…

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Lepas bayar kami balik…

Balik rumah saya google2 lah resepi Lamb kabsah ni… jumpalah beberapa blog dari timur tengah mengetengahkan resepi2 dan masakan2 timur tengah…. Bila tengok resepinya taklah susah mana nak masak nasi ni… bahan2nya pun tak banyak…

Kat kepala saya dah berangan2 nak masak nasi ni…. Sedap ooo…. masih teringat2 lagi kesedapan Lamb Kabsah ni…. pada sesiapa yg tak makan kamben tu rugilah…. hilang 1 nikmat yg Allah beri, tak dapatlah merasa kesedapan Lamb Kabsah ni….

Kat Bawah ni saya cnp resepinya buat rujukan saya utk masa akan datang….

Resepi Lamb Kabsa ( source: Arabic Bites )

1 Kg diced Lamb.
Fresh ground black pepper.
Olive oil.

3 cups basmati rice.
4 1/2 cups water or Beef stock.
1/8 teaspoon ground turmeric.
2 teaspoons salt.

1) Heat oil in pan, add diced Lamb in batches, season with fresh ground black pepper, cook until browned all over.
2) Lower the heat & cook the meat, covered until lamb is tender.
3) Add basmati rice, water, turmeric & salt to pan with meat , bring to boil, simmer cover, and cook on a very low heat for 12-20 minutes.
4) Serve Lamb Kabsa with Salata Hara and green Salad.

Resepi Salata Hara ( source : Arabic Bites )

3 chopped tomatoes.
1/2 cup fresh coriander.
Juice of half a lemon
salt to taste.

To make Salata Hara:
Blend or process chopped tomatoes+ fresh coriander until pureed than add the lemon juice & salt to taste.

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Resepi Lamb Kafsah 2 ( source : Ya Salam Cooking)

1 kilogram lamb chunks
2 tablespoons olive oil
1 tomato
1 onion
1 teaspoon cumin
4 green cardamom pods
1/2 teaspoon black pepper
Salt to taste
1 cinnamon stick
4 ounces tomato sauce
1 black lime
2 chicken bouillon cubes
1 teaspoon ground ginger
1-1/2 cups basmati rice
Pinch saffron
4 cloves
1/4 cup chopped cilantro, for garnish
fried pine nuts and almonds, for garnish.

1. In a 4-quart saucepan on high heat add lamb and cover with water and add  chicken cubes. Allow to come to a full boil then reduce heat to low and cover. When done reserve lamb broth. Meanwhile in a food processor add onion and pulse until diced, remove and then do the same with the tomato being careful not to puree. Sit aside.

2. In a saute pan on medium heat, add oil and onions. Allow onions to cook until tender. Add tomato, tomato sauce, cumin, cardamom, pepper, salt, cinnamon, black lime, ginger, cloves and saffron. Allow to cook for 1 minute.

3. Add rice and saute for another minute marinating in the spice mixture. Add meat and carefully push down so no rice is above meat. Pour lamb broth very carefully on top of mixture. Broth should be 1/2 inch above mix. Bring to a full boil, reduce heat to low and cover. Allow to cook 30-40 minutes minutes, until rice has fully cooked. DO NOT remove lid until finished.

4. Place on serving platter. Garnish top with nuts and cilantro.

Yields: 4 servings

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Resepi Lamb Kabsa 3 ( source : Arabic-Food )

  • 2 1/2 kg lamb, large cubes
  • 4 cups basmati rice
  • 1/2 kg carrot, peeled and finely diced
  • 1 green pepper, seeded and finely diced
  • 1 kg tomato, peeled and diced
  • 1 kg finely chopped onion
  • 6-8 garlic cloves, minced
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • salt and black pepper
  • butter or olive oil (for frying)
  • 1/4 cup toasted pine nuts

Kabsa Spice Mix

  • 1/2 teaspoon saffron
  • 1/4 teaspoon ground green cardamoms
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon ground dried limes

Sauce

  • 2 cups water
  • 1 beef stock cube (Maggi)
  • 1 large onion, finely chopped
  • 14 ounces chopped tomatoes
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/4 cup diced celery
  • salt and black pepper
  • 2 tablespoons butter

Preparation:

  • Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5″-2″, bring to a boil then cook gently over medium heat for 1 1/2 – 2 hours or until tender. Reserve stock & set meat aside.
  • Soak rice for 15 minutes. Drain, rise under running water then drain well.
  • Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
  • Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5″ above rice). Cover pot. Cook on low heat for 30 minutes or until tender – add a little more stock or water if rice seems to become dry.

Sauce:

  • Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
  • Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called “shattah”.
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