Monday, 2 November 2009

Arabian Kabsah

Variations on traditional Arabian Kabsah, usually made using mutton ‘on the bone’, but we us prefer off the bone, lamb or chicken .
(serves 4)
  • · 500 gms diced chicken breast or lamb
  • · 1 medium onion
  • · 1 can coconut milk
  • · 4 teaspoons Arabian Spice Blend*
  • · 8 oz long-grain rice

Chop the onion and lightly fry in vegetable or sesame oil. Add the chicken or lamb, stir-fry until meat is browned. Add Arabian Spice Blend, continue to stir-fry for 2 minutes. Add the coconut milk and turn heat down to a simmer, stirring occasionally.
Meanwhile, cook the rice in the usual way, adding a little Arabian Spice to give colour.
Serve either with the meat and rice mixed, or separately, and with Arabian bread ‘wraps’ with a drizzle of Zatar Spice* and olive oil.
*Arabian Spice and Za'atar are sold in our Online Shop (click)

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