Sunday, 31 January 2010

Omani Lamb kabouli

For the month of January, we were given Omani cuisine in Walima Cooking club . The lovely lady Arlette had chosen 2 recipes as usual, the savory dish called LAMB KABOULI and a sweet dish called SAKO-a traditional caramelized tapioca sweet.I decided to cook the savory one.
Thanks Arlette for the challenge, loved cooking the Omani kabouli. My family loved this recipe. Infact I made this 2 times this month...first time I cooked this, we couldn't even resist till I could take the pics and it was gone, before I took any snaps of it :) I had to cook this again for the pictures :D Before I go to the recipe, here a an intro to Omani cuisine.

Ted during celebrations, which consists of mashed rice flavored with spices. Another popular festival meal is shuwa, which is meat cooked very slowly (sometimes for up to two days) in an underground clay oven. The meat becomes extremely tender and it is impregnated with spices and herbs before cooking to give it a very distinct taste. Fish is often used in main dishes too, and the king fish is a popular ingredient. Mashuai is a meal comprising whole spit-roasted kingfish served with lemon rice. The rukhal bread is a thin, round bread originally baked over a fire made from palm leaves. It is eaten at any meal, typically served with Omani honey for breakfast or crumbled over curry for dinner. Chicken, fish and mutton are regularly used in dishes Although spices, herbs, onion, garlic and lime are liberally used in traditional Omani cuisine, unlike similar Asian food, it is not hot. Omani cuisine is also distinct from the indigenous foods of other Arab states of the Persian Gulf and even varies within the Sultanate's different regions. There are also significant differences in cuisine between different regions of Oman(Wikipedia).


OMANI LAMB KABOULI

Ingredients:
1 kg lamb legs, pieces with bones,
9 cups/ 2¼ liters of water,
3 small cinnamon sticks,
1 tsp whole cardamom pods,
1 tsp cloves,
1 tsp whole black peppers,
½ cup /125 ml water- extra quantity,
3 medium onions or 375 grams- sliced
4 tbsp ghee,
3 cloves garlic-crushed,
3 tbsp raisins,
1 tin/400 grams canned chickpeas,
4 tablespoons Omani mixed spices,
½ tsp saffron strands,
½ cup rose water,
3 cubes Mutton Bouillon-
if you have lamb stock or chicken stock use 3 cups as part of the above water
2½ cups/500 grams Basmati rice-washed and drained.

For the Omani spice :
2 cloves garlic- chopped,
1 Tbs (15 ml) cumin seeds,
1 Tbs (15 ml) coriander seeds,
1 Tbs (15 ml) cardamom seeds,
2 tsp (10 ml) cayenne pepper,
1/2 tsp (2 ml) ground turmeric and
About 2 Tbs (30 ml) distilled vinegar.

Method:
To make the Omani spice paste-Combine all ingredients in an electric food processor and process until a thick paste is formed, adding more vinegar if necessary. Keep aside.
Put lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the cinnamon sticks, and all whole spices. Cover and simmer over low heat for 1½ hours or until the meat becomes tender. Remove lamb pieces, put them in a bowl and set aside. Drain the stock and set aside.
Cook the extra water and onion in a large sauce pan with occasional stirring for 5 minutes or until water is steamed and the onions become tender. Add 2 tablespoons of the ghee (reserve 2 tablespoons) and stir for another 3 minutes or until onions become golden in color. Add garlic, raisins, chickpeas, 1 tablespoon of Omani mixed spices (reserve 3 tablespoons), saffron strands and rose water, stir for 1 minutes then set aside.
In a large pot put 4½ cups of drained stock; add more water if stock is not enough. Add the remaining 2 tablespoons of ghee, the remaining 3 tablespoons of Omani mixed spices, the Bouillon cubes and rice. Bring to boil with occasional stirring, cover and cook over low heat for 10 minutes or until rice is half cooked, add the boiled lamb pieces on top of the rice, cover and cook on low heat again for another 10-15 minutes or until rice is cooked.
Serve the rice and lamb in plate topped with the onion mixture.

33 comments:

Fathima said...

Wow... kind of has a Biryani look.. looks so tempting...

shahana said...

looks really delicious!!!

AdukalaVishesham said...

an interesting dish... looks very delicious...

Rekha shoban said...

looks delicious and yummy dear!

Arlette said...

Marhaba Faiza
glad that you liked the dish..
and you didnt find it too spicy...
I will try the dish again with two tbsp of the spice mix and see the difference...
You photos looks gorgeous..
great job on the challenge my friend

I wonder what is Noor preparing for us for the next challenge.

Tina said...

So tempting dish dear...

AshKuku said...

I simply loved the pleasing look your prep showcases..... WOW!!!!

Ash....
(http://asha-oceanichope.blogspot.com/)

Peanutts said...

wow, an omani recipe, cant wait to try it. looks delish

Akal's Saappadu said...

the dish looks fantastic!! mutton and chickpeas, must be filling and grand!!! nice recipe!!

Priya said...

Just now saw this lamb kabouli at Yas's blog, u both guys makes me hungry already in the morning, tempting and eye catching dish..

BeenaShylesh said...

Nice one a varity...Mouth watering...

Nostalgia said...

Looks delicious. You rose up to the challenge and sure did well. Congratulations on doing well.

priya said...

yummy and absolutely tempting, dear!

Malar Gandhi said...

Oh man, you girls rock, wish I was in this club too. You know I love anything that says 'meat' right and a die hard fan of biriyani...early in the morning, you are making me very hungry. Will try to cook this for dinner...

Thanks for sharing this extraordinary recipe dear.

Aparna said...

Interesting & new dish to me :)

Asha said...

Very healthy with chickpeas, looks great.

Sarah Naveen said...

Looks super delicious dea..!!! Such a mouthwatering recipe..Yummy yumm

SE said...

looks very delicious...very new to me !!

Gulmohar said...

Just saw this in Yasmeen's blog and here it is again to kill me...Oh, Faiza, how I wish I was staying next door to you :-)
Don't worry about commenting. I could imagine how busy you might be. How long is your vacation? visiting Kannur too?

sousou said...

You did a great job, very nice.
I couldn't participate this month because of my camcorder, it's broken.

Yasmeen said...

Great Job Faiza,the kabouli looks fantastic.And yes I felt this was very similar to biryani we make back home :D

Balakrishna Saraswathy said...

Oh looks so mouthwatering :)

Siddhi S said...

wow faiza this luks delicious...new 2 me...nice recipe

Katy ~ said...

Oh, I bet this is FULL of wonderful flavor. Thank you for including the ingredient and measurements for the Omani spice mixture.

Padma said...

Nice recipe. Looks very ehalthy and yumm

Gita said...

Great dish dear...delicious and filling :)

tasteofbeirut said...

Faiza
I love your dish and I will use your notes when I prepare mine, hopefully today~

Babli said...

Lovely and yummy dish. Thanks for this wonderful recipe.

Ramya Vijaykumar said...

Looks fabulous and yummy, irresistable... Nice colors and a very nice dish... Am bookmarking this...

3 hungry tummies said...

wow what a wonderful one dish meal!

johnervin11 said...

great post, I really like it. Thanks for posting. :)

Anonymous said...

Hi there, just became cognizant of your blog through Google, and discovered that it's genuinely informative. I'm going to watch out for brussels. I'll appreciate should you continue this in future. A lot of persons will probably be benefited from your writing. Cheers!

shakthi said...

Hi, I came here looking for a recipe for Rukhal Omani bread. do keep me posted if you come by the recipe for it -

ca.sp2010@gmail.com

LinkWithin

Related Posts with Thumbnails