Authentic Gulf-Style Camel Kabsah. Camel meat kabsah with liver is an authentic Gulf dish known for its rich flavor and aromatic appeal, thanks to the blend of kabsah spices and dried lime. Tender camel meat, basmati rice, and seared liver come together to create a luxurious meal perfect for gatherings and family occasions.
Ingredients
- Camel meat: 4.4 pounds (bone-in)
- Liver: 14 ounces (camel liver, sliced or cubed)
- Basmati rice: 3 cups (soaked)
- Onion: 2 medium (chopped)
- Garlic: 5 cloves (minced)
- Tomatoes: 2 medium (grated)
- Tomato paste: 2 tablespoons
- Kabsah spice blend: to taste
- Dried lime: 2 whole
- Cardamom pods: 4
- Bay leaves: 2
- Cinnamon stick: 1
- Ghee: 4 tablespoons (or oil)
- Salt: to taste
- Black pepper: to taste
- Hot water: as needed
Instructions
- Heat the ghee or oil in a large pot. Add the chopped onions and sauté until softened and golden brown. Add the minced garlic and cook for one minute more.
- Add the camel meat and sear it on all sides until its color changes.
- Stir in the grated tomatoes, tomato paste, kabsah spice blend, dried limes, cardamom pods, bay leaves, and cinnamon stick. Mix well.
- Pour in enough hot water to cover the meat. Cover the pot and let it simmer over low heat for 2 hours, or until the meat is fully cooked and tender.
- In a separate skillet, heat a little oil. Sear the camel liver over high heat for 5 to 6 minutes, seasoning with salt and black pepper. Remove from the skillet and set aside.
- Add the soaked basmati rice to the pot with the meat. Adjust the water and salt levels as needed. Cover and cook over low heat for 20 minutes, or until the rice is cooked through.
- About 3 to 5 minutes before serving, arrange the seared camel liver over the kabsah. Let it heat through and allow its flavors to meld with the rice.
- Serve the camel kabsah hot. It is best enjoyed with arugula salad and daqoos (a spicy tomato dip).
