Lamb Kabsa

Heat vegetable oil in a large pan over medium heat. Add the sliced onion and sauté until golden brown.

Add the minced garlic and cook for another minute until fragrant.

Add the lamb pieces to the pan and brown on all sides.

Stir in the chopped tomatoes, kabsa spice mix, salt, and pepper. Cook for 5 minutes until the tomatoes soften.

Add the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.

Add the soaked and drained basmati rice. Stir gently and ensure the rice is submerged in the liquid. Cover and cook on low heat for another 20 minutes.

Once the rice is cooked and the liquid is absorbed, remove from heat and let it rest for 5 minutes before serving.