Ingredients

  • 3 ½ tbsp Ziyad Brand Kebsa
  • 2 tbsp Bouillon powder
  • 1 tsp Black pepper
  • 3 Bay leaves
  • 3 Lamb fore shanks
  • 1 10 oz can of diced tomatoes
  • 1 Onion
  • Diced
  • 1 Inch of fresh ginger
  • Grated
  • 4 Garlic cloves
  • Crushed
  • 3 cups Basmati stella rice
  • Washed and drained
  • 8 qts Olive oil
  • 6 cups Water

Directions

Step 1

Use the Sauté button on high heat. Drizzle some olive oil and sear the lamb shanks on both sides. Sprinkle salt and pepper.

Step 2

Once browned on both sides, add into the pot the spices, tomatoes, onions, garlic, ginger, bay leaves and water.

Step 3

Turn off the sauté and close the lid. Make sure the pressure valve is closed. Using the Manual pressure, set it for high pressure 30 minutes.

Step 4

Once the timer is up, instant release the pressure. Add in the washed rice. Stir a bit. Close the Lid again, and using the manual pressure, set the timer to 15 minutes.

Step 5

Instant release the pressure and serve. I like to top my Kebsa with fried almonds and parsley. Serve with Arabic chopped salad on the side.

Recipe by: cookwithdena

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