Walima Club :Omani Lamb Kabouli

The exquisite Lamb Rice feast from the cuisine of scenic coastal land of Oman,was chosen for the Walima cooking Club this month(Thanks Arlette).
The Omani cuisine is rich with aroma of spices but not as hot as the South Asian Cuisine.Lamb and rice is a royal combination meal of most Arab cuisines. Traditionally in Oman, the meat is cooked very slowly with spices in clay ovens for the most succulent and tender meat.The Omani Lamb Kabouli has a striking resemble with the Lamb Biryani of the Mughalai cuisine,with use of aromatic spices ,rice and meat.

Recipe Lamb Kabouli
2 lbs(about 1 kg) lamb cut in small pieces,white fat trimmed
3 cups(about 500 grams)White or Brown Basmati rice,Rinsed and drained.
2 cups Cooked Chickpeas
2 cinnamon sticks
2 whole cardamom pods
3-4 cloves
1 teaspoon Peppercorn( whole black pepper)
2 medium onions,thinly sliced
2 tablespoon raisins(optional)
2 tablespoon Omani spice mix(see below)
1/2 teaspoon saffron strands
1 tablespoon rose water(optional)
2 teaspoon salt
1 tablespoon extra virgin olive oil

For the Omani spice :
3 cloves garlic,minced
1 teaspoon fresh ginger,grated
1 Tablespoon (15 ml) cumin seeds,
1 Tablespoon (15 ml) coriander seeds,
1 Tablespoon (15 ml) cardamom seeds,
2 teaspoon (10 ml) cayenne pepper,
1/2 teaspoon (2 ml) ground turmeric and
About 2 tablespoon (30 ml) distilled vinegar or fresh lime juice

Prepare the spice mix
Combine all the spice ingredients in a food processor and process until a thick paste is formed, adding more vinegar if necessary. Keep aside.
Cook Lamb
Heat the oil in large heavy bottom skillet.Add the onions and saute until lightly brown.Reserve half for garnish.To the remaining onions add half of the whole spices,salt,the prepared spice mix and saute for a minute.Add the lamb pieces along with 2 cups of water ,cover and cook until tender about 1 1/2 hour or 30 minutes in a pressure cooker.When done mix in the chickpeas,raisins,saffron,rose water and cook another 10 minutes.
Cook the rice and layer with lamb
Bring about 4 cups of water to a boil in another large skillet and season with salt and remaining whole spices.When rice is almost done,layer the cooked lamb mixture over.Cover and cook until rice is completely done ,about 10 minutes.Turn the heat off.Let cool for 10 minutes.Mix and Serve.Garnish with fresh parsley and the reserved onions.Include some roasted vegetables(I served roasted carrots and butternut squash) on side to make the meal complete.


Namitha said…
Whoa...i'm getting the aroma here....at least virtually..So flavorful and rich !! Am hungry again(it's bed time here!)..:-)
Arlette said…
Oh i love your dish...
glad that you didnt find it too spicy, and the idea of serving roasted veggies is excellent.

Thanks my friend for a great job on the challenge.
gtyuk said…
this is very pleasing to the eyes and I'm sure must be a feast to the taste buds too!!!

the addition of carrots and butter squash to the menu adds colour and balance to the meal, Mmmm, delicious!!!!
Priya Suresh said…
Woww its really tempting dish...Am ready to finish that whole plate rite now Yas...yummy dish..
That lamb recipe looks scrumptious! What wonderful flavors!


Faiza Ali said…
WOW!! that looks awesome dear. and perfect and... true, it has so much resemblance with biryani, right? But, loved trying this new variation.
It was tasty...
Malar Gandhi said…
Yummmm, I am a die hard fan of meaty biriyani and its families:) Very positive that I will like it too:) Thanks for sharing this extraordinary dish, looks very tempting...
Cool Lassi(e) said…
Don't know whether its a main course or a starter or one-dish wonder but looks heavenly.
Asha said…
Virtual and visual feast here, great color Yasmeen, bet t=it tastes delicious.
Sarah Naveen said…
Oh my ..Oh my..that looks soo yummy dea..!!!
Wanna grab that platter now...ooh..
Shama Nagarajan said…
different one..looks yummy
SE said…
very different and new !!!
Cham said…
The color and the dish is exotic! I wish I could taste this kabouli
Anonymous said…
I've never tried Omani cuisine, but this looks fantastic. I can see the similarities with biryani and I love biryani, so I'm sure I would enjoy this too!
shahana said…
woow.Thanks for sharing this.going to try soon.
Dolly Sharma said…
OMG, I'm hungry just looking at the inviting and beautiful Click. Yasmeen, thanks for bringing such a delightful and flavorful food from Oman. Lamb kabouli is bookmarked and will try it soon.
Joanne said…
Oh my gosh this dish looks fantastic! I am definitely bookmarking it. I've recently become absolutely obsessed with lamb.

And it would be perfect for regional recipes this month! If you could just send me an email with the link and link back to my blog in your post then I will enter it in the roundup!
Spiele said…
Looks delicious I wanna try it
Sandy said…
We don't get lamb were we live.Bet I could try this with chicken or beef.
Gita Jaishankar said…
Wow...gorgeous picture Yasmeen...I bet it must have tasted as great as it looks :)
PJ said…
great clicks, Yasmeen! loved reading about omani cuisine. Sounds very similar to Indian, but slow cooking meat must give it a very flavorful tenderness... great post!
Sadia Naseeb said…
Too Bad i am on atkins ... would have tried though right away ..its luks and sound droll worthy !!
Chicken Noodles said…
Hi.. That’s a great try..:)
tasteofsaras said…
First time here..very delicious and mouth watering recipe..btw Omani Lamb Kabouli looks very tempting and rich..
Dori said…
That sounds absolutely mouthwatering and I'm going to have to try this when I feel up to it :)
Yasmeen, I'm a sucker for rich, flavorful lamb dishes. What a beautiful option this Omani stew is. Can't wait to make it!
Cherine said…
I love this. Will definitely try it soon :)
Ann said…
Hi Yasmeen, I just made this recently, and I went with your method, of cooking the lamb with the spices and onions etc (biriyani style). I was not keen on cooking the meat in water as originally suggested.
It came out just like a biriyani - pretty yummy! Thanks for the inspiration!
Dewi said…
I am drooling looking at this lamb kabouli. Love it, and want to make it soon.