1. kitchen DAR AL TAWHID INTERCONTINENTAL MAKKAH ·
SAUDI KABSAH MEAT – DAR AL TAWHID INTER CONTINENTAL .MAKKAH
INGREDIENTS
640g/1.4lb hind lamb shank
240g/8.5oz thinly sliced potato
80g/2.8oz sliced zucchini
100g/3.5oz chopped onions
12 cloves
20g/0.7oz garlic
2 tsp of salt
1 tsp pepper
40ml/1.4fl oz olive oil
450g/15.9oz Kabsa rice
1. TO PREPARE
Pour the olive oil into a pan and heat. Add half of the chopped onion and fry until golden. Add the sliced
potatoes and zucchini with the garlic and fry for 3 minutes. Remove from the heat and keep to one side.
2. TO COOK
Now boil the lamb shank in water for 3 minutes at 180ºC/356ºF. Add the remaining 50g onions together with
the cloves and salt and pepper and leave it boiling with a closed lid for another 10 minutes. Remove the boiled
lamb and mix with the fried vegetables including the stock. Cook in the oven at 200ºC/392ºF for 14 minutes.
3. TO SERVEServe with Kabsa rice (Arabic rice), see recipe for Kabsa rice from InterContinental Al Khobar.
Montaser M Masoud - Executive Chef
IHG - Inter-Continental Dar Al Tawhid Makkah
Ibrahim Khalil Street - P.O. Box 2728- Makkah, KSA
Tel: +966 2 541 1111
Mob: +966 555074480 -+966 509393892
E mail: montaser.masoud@ihg.com