Ingredients
Units
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- 1 lb. camel stew meat
- 2 cups Basmati rice (soaked for 1 hour and rinsed three times)
- 3 onions, peeled and chopped
- 1 carrot, peeled and chopped
- 1/4 cup mint leaves
- 1/4 cup cilantro
- 2 tomatoes, blended
- 5 thin slices peeled ginger
- 5 cloves garlic
- 4 jalapeños
- 1 tsp. turmeric powder
- 2 tsp. freshly-ground black pepper
- 1 tsp. garam masala powder
- 2 bay leaves
- 1/2 stick cinnamon, left whole
- 3 points of a star anise, freshly-ground
- 1 1/2 tsp. freshly-grated nutmeg
- 5 split green cardamom pods
- 1/2 Tbsp. dried Omani lime powder
- 2 cups chicken stock, preferably homemade
- 1/4 cup golden raisins
- 1/4 cup slivered almonds
- Approximately 1/4 cup sunflower oil
- Approximately 1/4 cup camel hump fat (optional but recommended – if not using, replace with vegetable oil)
- ***
- Daqqūs:
- 2 Tomatoes
- 2 cloves peeled garlic
- 1/4 cup chopped cilantro
- Juice of 1 lemon
- 2 jalapeños
- 1/4 tsp. salt
- 2 Tbsp. tomato paste
Instructions
- To make the daqqūs:
- Sauté the garlic until lightly colored in a pan with a tiny bit of oil. Put garlic cloves and oil in a blender, add in all remaining dakoos ingredients. Blend well, reserve in the fridge.
- For the kabsa: In a blender, add the ginger, garlic and jalapeño chilies. Blend well and pour into a bowl.
- Take a pan and add some sunflower oil and camel hump fat (if using) over medium heat. When it’s hot enough, add ½ a chopped onion and cook until it turns golden brown, then add camel meat and cook for 3 to 4 more minutes.
- Add ginger, garlic and green chili paste and stir it well. Add in bay leaves, cinnamon, star anise points, black pepper and green cardamom, and stir it well.
- Pour in the tomato purée and mix it well, then add turmeric, garam masala, loomi powder, nutmeg and salt and cook until the oil oozes out.
- Add in chicken stock and bring to a boil. When the water boils, cover with a lid and cook until the meat becomes tender.
- When the meat is tender, take out the meat and reserve. In the remaining stock, add the carrot, mint leaves and cilantro along with salt. Add soaked rice and mix it all up.
- Cover and cook until the rice becomes semi-dry, then simmer for 5 to 10 minutes.
- Heat a pan over medium flame and add 3 ½ Tbsp. sunflower oil or 2 Tbsp. oil and 1 ½ Tbsp. camel hump fat. Add remaining onion and fry until it turns golden. Take out the onion onto a plate and reserve.
- In the remaining oil, add the raisins and slivered almonds. Fry for about 2 to 3 minutes then set aside.
- Before serving, place the cooked meat onto the rice and sprinkle on the fried onion, raisins and slivered almonds. Serve it with daqqūs on the side.
- Prep Time: 0 hours
- Cook Time: 0 hours