Lamb Kabsa

It is so easy to make. Although it is time consuming, using the instantpot helps tremendeoudly.

All you need for this recipe is: 

• 2 pounds of lamb
• 3 dried ancho chilies
• ½ cup of hot water
• 4 cloves of fresh garlic
• 1 tablespoon of curry powder
• 1 teaspoon of black pepper
• 2 teaspoons of salt
• 2 teaspoons of bouillon powder
• 6 tablespoons of olive oil
• 2 tablespoons of apple cider vinegar
• 2 tablespoons of garlic paste

The instruction is pretty straight forward and you will enjoy another way of cooking your meat. So all you need to do for this lamb kabsa is:

• In an aluminum foil lined with parchment paper place your clean lamb. Add 2 cloves of garlic, 1 teaspoon of black pepper, 1 tablespoon of curry, drizzle with 2 tablespoons of oil, 1teaspoon of bouillon and a pinch of salt. Wrap tightly the meat in the aluminum foil. Place it on a rack in a pressure cooker with a little water at the bottom to allow pressure build up. Cook for 2 hours on high pressure.
• While the meat is cooking, remove the seeds from your dried ancho chili. Soak the ancho chili in a hot boiling water for about 30 minutes. Put the soften ancho chili in a blender, add 4 tablespoons of the soaked water to help blend it with 2 tablespoons of vinegar, 2 cloves of garlic. Transfer the ancho paste into a small bowl and add 4 tablespoons of olive oil, 1 teaspoon of bouillon and salt to taste. Stir well and set aside
• Once your meat is done, remove it from the foil wrap and place it on a rack. Generously season the cooked meat with the ancho paste.
• Broil the meat in the oven for 10 mins at 375F.

  Remove and serve as is or with rice or your favorite side.

I hope you will love this recipe.

Bon appetit!