Omani Mutton Kabouli
Servings 4
Ingredients
- 750 gm mutton with bones
- 3 cups of water
- 1 large cinnamon stick
- 3/4 tsp cardamom
- 1/2 tsp cloves
- 1 tsp black peppercorns
- 2 large onions sliced
- 1/3 cup 80 ml water
- 3 tbsp ghee
- 3 garlic crushed
- 2 tbsp raisins
- 1 tin 400 gm chickpeas, drained
- A generous pinch saffron strands
- 1/3 cup 80 ml rose water
- 2 chicken stock cubes
- 2 cups basmati rice washed and drained
- Salt to taste
- FOR OMANI SPICE PASTE:
- 2 cloves garlic
- 3/4 tbsp cumin seeds
- 3/4 tbsp coriander seeds
- 3/4 tbsp cardamom
- 3/4 tsp paprika powder
- 3/4 tsp red chilli powder
- 1/2 tsp turmeric
- 2 tbsp vinegar
Instructions
- Combine all the ingredients under "for Omani spice paste" and grind into a coarse paste. Set aside.
- Put the mutton, along with the whole spices with some salt into a pressure cooker. Cook on high flame for one whistle and switch off. Allow the pressure to go by itself.
- Drain the mutton into a bowl. Sieve the stock into another bowl and discard the whole spices. You should get around 4 cups of stock.
- In a frying pan, add the 1/3 cup water along with onion and cook till the onion starts wilting and the water evaporates.
- Add in 2 tbsp ghee and saute the onion till it turns golden brown.
- Add the garlic, raisin, chickpeas, 1 tbsp from the ground paste, saffron and rose water and cook for another couple of minutes. Set aside.
- In a large pot, add the stock, along with the remaining 1 tbsp ghee, the remaining spice paste, stock cubes and rice. Bring to boil stirring occasionally.
- Once it boils, reduce the flame to minimum and keep on closed lid till the rice is half done. Add in the mutton and mix well. Cook till the rice is completely done and the stock is absorbed.
- Serve the rice topped with the chickpea onion mixture or mix it in, like I did!