Kabseh

1/2 pound of lamb (or Chicken) Bell pepper 2 (colored) cut in big squares

3 Green onions / 1/2 regular onion cut in small pieces

2 cloves of garlic sliced

2 Carrots brushed

Tomatoes 3 (cut in 4 big pieces)

1/2 - 1 tsp salt to taste

Kabseh spices: 1 tbsp powder, 1 tbsp (handful) of unground spices, 2-3 Lomi (dried lime)

1 1/2 cups of rice (soaked for an hour)

Instructions:

Lamb:

Heat vegetable oil on a big pot (1 tsp) stir the onion for 2 minutes (until they become golden) add chicken/lamb and let it change its color then add water (2 inches of water above the meat), add 2-3 lomi, and the unground spices until it boils. Then put it on low medium temp and keep it cooking for 20 min. (You can do a vegetarian version and use either broth or water and let it cook for 5 minutes only)

Add the powder spices, the vegetables, and then the rice. Add water to cover rice and the rest of the components. Put it on medium heat until it boils, then cover it well. Keep it on stove for 15 minutes. Check the rice at 10 min, and get it off the stove when the water is gone. If the rice is not soft, we add let it cook for a little longer.