• ¼ cup + 1 Tablespoon olive oil
• 1 large white onion, sliced about 1/4-inch thick
• 2 pounds lamb ribs (not chops), separated
• 2 tablespoons Yemeni Kebsa Spice Blend
• 4 teaspoons salt
• 1/2 teaspoons freshly ground black pepper
• 2 cups basmati rice
• 1 cinnamon sticks, broken into 1-inch segments
• 2 teaspoons whole cloves
• 2 bay leaves
• 1 teaspoons turmeric
• 1/4 cup pine nuts
• 1/4 cup golden raisins
Heat the 1/4 cup olive oil in a large Dutch oven and lightly saute the onion until it is just translucent. Add the meat and sprinkle the spices, salt and pepper over the entire mixture. Cover, and cook over medium heat for 45 minutes, or until the meat is cooked through. There will be a lot of juices at the bottom of the pot at the end of cooking time.
While the meat is cooking, place the rice in a medium size bowl. Fill with cold water until the rice is just covered, and let soak for 15 minutes. Drain, and set aside until the meat is finished cooking. Meanwhile, heat 2 cups of water either in a tea kettle or in a large pot. Keep hot, but not boiling.
When time is up, pour the rice over the top of the meat, but do not stir the mixture. You may need to gently pat the rice down so that it is covering the meat in an even layer. Add 2 cups of hot water, cinnamon sticks, cloves, bay leaves and turmeric. Cover and cook over medium heat for 15 minutes, or until the rice is cooked.
While the rice cooks, heat the 1 tablespoon olive oil in a medium saute pan over medium-low heat. Add the pine nuts, and gently toast. When the nuts just start to turn golden, add the raisins. Allow to toast until the nuts are golden all over. Set aside.
When the rice is done, flip the pot over onto a large serving bowl or platter, so that the rice is on the bottom and the meat on top. Top with the pine nuts and raisins.