Al Kabsa - Traditional Saudi Rice (& Meat) Dish - cooking recipe

Ingredients

2 1/2 kg lamb, large cubes
4 cups basmati rice
1/2 kg carrot, peeled and finely diced
1 green pepper, seeded and finely diced
1 kg tomatoes, peeled and diced
1 kg finely chopped onion
6 -8 garlic cloves, minced
1 pinch ground cumin
1 pinch ground coriander
salt and black pepper
butter (for frying) or olive oil (for frying)
1/4 cup toasted pine nuts
Kabsa Spice Mix
1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 teaspoon ground dried limes
Sauce
2 cups water
1 beef stock cube (Maggi)
1 large onion, finely chopped
14 ounces chopped tomatoes
3 garlic cloves, minced
1 tablespoon tomato paste
1/4 cup diced celery
salt and black pepper
2 tablespoons butter

Preparation

Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5\"-2\", bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside.
Soak rice for 15 minutes. Drain, rise under running water then drain well.
Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5\" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry.
Sauce:
Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called 'shattah' -- .