This classic Lamb Kabsa is a traditional Arabian rice dish made with tender lamb, fragrant basmati rice, and a blend of warm spices. It’s beautifully garnished with toasted nuts and sweet raisins for the perfect balance of flavor and texture. Despite its rich, slow-cooked taste, this easy lamb kabsa recipe requires just 15 minutes of prep! Let’s walk through my reader-favourite recipe.

Lamb and rice served on a white rectangle platter, with cilantro and salsa served nearby.

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5-STAR READER REVIEW

“This recipe is so easy my thirteen-year-old daughter can prep it in less than half an hour and make it herself and have it coming out tasting like we got it from a restaurant. Love it so much we will make it for guests next time we have a gathering at our home.”

—Nicole
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Kabsa Feeds My Rice Addiction!

Okay first things first, I am going to shamelessly proclaim that I know how to make a mean rice dish. I have published some of the best Middle Eastern Rice dishes out there, and I take particular care with rice-based dishes simply because I am obsessed with rice. And whilst there is definitely Chicken Machboos on that list of published recipes, up until today, I have not shared a Lamb version.

I frequent Kuwait every single year and I’ve had my share of good kabsa, so I know a thing or two. This particular recipe I’ve tested and optimized not only for flavour but also simplicity. Kabsa is one of those prized Arabic rice dishes, amongst the ranks of Mandi and Maqluba. But many have told me they find it intimidating, so this recipe will have you think otherwise, you’ll be serving this for your weeknight dinners!

Lamb and rice served on a white platter with a silver spoon, with a glass of water and cup of yogurt nearby.

Let’s Make Kabsa

Grab your ingredients! When it comes to the type of lamb to use, you can use any cut, but I recommend bone-in lamb shoulder as my favourite. The flavour is made deeper with bones!

Also – while most of these ingredients are straight forward – if you don’t have dried limes, I recommend trying to find them at your local middle eastern grocer. They’re well worth it! But if not – feel free to skip them.

Ingredients for lamb kabsa include lamb, spices, onions, rice, tomato sauce, and tomato broth.

You can cook the kabsa in a non-stick pot if you plan to cook it on the stove top, or in the Instant Pot if you plan to pressure cook the lamb first (which saves time).

Diced onions being sautéed to a golden brown in a pot, stirred with a white spatula—the perfect aromatic base for flavorful lamb kabsa.
Sauté the onions with the oil on medium heat for 7-10 minutes until they soften and brown.
Chunks of browned lamb with bones are cooking with sautéed chopped onions in a pot, reminiscent of the rich flavors found in lamb kabsa. The meat is seared and mixed with translucent, slightly caramelized onions.
Add the lamb pieces to the pot and brown them on each side.
Chunks of lamb stewed with onions, whole cinnamon sticks, bay leaves, and black olives in a rich tomato-based sauce evoke the aromatic warmth found in lamb kabsa, featuring visible spices and tender meat.
All all of the ground and whole spices, then add the tomato paste and cook for a few minutes.
Chunks of meat, whole spices, and bay leaves simmer in a rich, reddish-brown lamb kabsa stew inside a stainless steel pot. Steam rises from the hot mixture, hinting at slow-cooked tenderness.
Add the tomato sauce and water. Cook for 45 minutes or pressure cook for 15 minutes until lamb is tender.

If cooking on the stovetop, make sure you keep an eye on the water level and replenish as needed. Meanwhile, make sure you wash the rice and soak it for 30 minutes.

Image of an instant pot showing 15 minutes on the display

Measure out the broth exactly to the amount specified. If you need more – just top it up with water.

A clear plastic measuring cup filled with a thick, dark brown lamb kabsa sauce, measurement markings visible on the side, placed on a white surface.
Strain the broth.
Cooked lamb meat pieces with bones, onions, whole spices like cinnamon sticks and bay leaves, and black dried fruits or seeds in a gray pot—a savory dish reminiscent of lamb kabsa, aromatic and well-seasoned.
Place the lamb back into the pot along with some of the whole spices.

While the rice cooks, prepare the almonds and raisins by toasting them in a skillet for a few minutes until browned.

A white bowl contains reddish-brown lamb kabsa broth, raw white rice, chunks of meat, whole dried limes, and a cinnamon stick, with a white spoon resting inside.
Add the broth and rice, and seal tightly then cook on low for 20 minutes.
A bowl filled with cooked spiced rice, visible chunks of lamb kabsa, and whole cinnamon sticks, showing fluffy rice grains mixed with brown, aromatic seasonings.
Gently fluff the rice with a fork or wooden spoon.

Serve hot with a bowl of jajik or an Arabic finely chopped salad!

Tips for Fluffy Rice

  • Follow the rice to water ratio I specify in the recipe, which is 1 cup rice to 1.5 cups liquid. That’s why it’s important to strain and measure your broth before you add the rice.
  • Straining the onions out of the broth also helps with avoiding mushy rice. I’ve tested this recipe with and without straining the broth, and after straining always yields fluffier rice.
  • It’s important not to add too much tomato paste or sauce and end up with a thick broth. Thicker broths will interfere with how the rice grains cook and will result in mushy grains on the outside, and hard on the inside. Make sure your broth is just about the consistency of water or a tad thicker.
Close up shot of lamb kabsa served in a dish and garnished with parsley, almonds and raisins. The dish is on a tiled surface and has a spoon inside.

If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!

Lamb kabsa served on a white platter with a silver spoon, surrounded by glasses of water and bowls of yogurt.
5 from 25 ratings

Fragrant Lamb Kabsa (Restaurant Style)

Yield: 8 servings
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Author: Amina Al-Saigh
Authentic lamb kabsa is made up of fragrant long-grain rice cooked with tender lamb, using aromatic warm whole spices, resulting in the most delicious meal ever!
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Ingredients
 

For the meat

  • 1.5 kilogram bone in lamb shoulder or leg, medium pieces, (veal is also a good option)
  • 2 tablespoons vegetable oil
  • 3 medium onions, diced
  • 3 dried limes, (optional)
  • 3 cinnamon sticks
  • 3 bay leaves
  • 6 green cardamom pods
  • 5 whole cloves
  • 1.5 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground black pepper
  • 1/2 cup tomato sauce
  • 2 tablespoons tomato paste
  • 4 cups water

For the rice

  • 3 cups basmati rice
  • 1 teaspoon salt
  • 4.5 cups broth, chicken, beef or vegetable

For the Garnish

  • 1/2 cup slivered almonds
  • 2 tablespoons olive oil
  • 1/2 cup raisins

Equipment

  • 1 Instant Pot optional (you can also use stove top method)

Instructions
 

For the meat:

  • Start by peeling, washing and dicing the onions.
  • Next, in a non-stick pot (or in the instant pot), sauté the onions until soft and lightly brown, for about 7 minutes, on medium heat.
  • Next, in the same pot with the onions inside, sear the lamb pieces for a few minutes on each side. Don't worry if the pot is crowded, aim to get some colour on the meat.
  • Next, add the whole spices and the ground spices to the pot with the meat and onions and cook for a few minutes.
  • Next, add the tomato paste and cook for a few minutes.
  • Add the tomato sauce and the water to the pot, and now you have the option to cook the meat on the stove top or the pressure cooker.
  • For the pressure cooker (or instant pot), pressure cook for 20 minutes. Manually release the pressure and move on to the next step.
  • For the stove top, cook on medium high heat for approximately 60 minutes until the meat is very tender, making sure to replenish the water as required.
  • Once the meat is soft, remove it from the broth and place it in a plate to the side. Strain the broth from the onions and whole spices.

For the rice

  • While the meat is cooking, wash the rice until liquid runs clear, then soak it for 30 minutes.
  • Layer the meat at the bottom of the pot that you will cook the rice in (this can be the same pot you used for the meat if you cooked it on the stove top).
  • Then, pour over the meat broth that you strained, making sure that you use exactly 4.5 cups (for 3 cups of rice). If you don't have enough broth, just top it up with water. If you have too much broth, save it for a future use.
  • Add all of the rice to the pot. Place the pot onto high heat for 5 minutes until liquid is bubbling.
  • Place a paper towel over the pot, then cover it with a tight-fitting lid and simmer on low heat for 25 minutes.
  • After 25 minutes, turn the heat off and fluff it with a fork.
  • Toast the almonds on medium heat in the olive oil, stirring frequently until lightly golden. Remove and add the raisins in the same skillet for 1-2 minutes until warmed through.
  • Serve in a large platter by adding a layer of the rice and meat, then garnishing with almonds, raisins, and finely chopped parsley if desired. Enjoy!

Notes

  • You can use veal in this recipe as a substitute for lamb
  • Make sure you use long-grain rice, preferably Basmati
  • Ensure you follow the exact rice to liquid ratio specified in the recipe to ensure you succeed
  • You have the option to cook the meat in the pressure cooker, which is my preferred and much faster method. But if you don’t have one, you can cook on the stove top until tender, which takes roughly 60 minutes
Calories: 755kcal, Carbohydrates: 87g, Protein: 51g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 89mg, Sodium: 35525mg, Potassium: 1186mg, Fiber: 3g, Sugar: 25g, Vitamin A: 136IU, Vitamin C: 5mg, Calcium: 153mg, Iron: 5mg
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