Fry the lamb cubes until browned on all sides.

Add water to cover the meat by 1.5-2 inches, bring to a boil, then simmer for 1.5-2 hours until tender. Reserve the stock and set the meat aside.

Soak the basmati rice for 15 minutes, then drain and rinse.

In a large pot, melt butter and fry the chopped onion, diced green pepper, diced carrot, and Kabsa spices.

Cook the vegetables and spices on low heat for about 10 minutes, or until tender.

Add the drained rice to the pot with the vegetables and spices, cook for 5 minutes on medium heat.

Add the reserved meat stock to the pot until the stock covers the rice by approximately 1.5 inches.

Cover the pot and cook on low heat for 30 minutes or until the rice is tender, adding more stock or water if needed.

For the sauce: Fry onion, minced garlic, and diced tomatoes in butter.

Add tomato paste, diced celery, salt, black pepper, ground cinnamon, water, and a beef stock cube to the sauce.

Cook the sauce on medium heat until slightly thickened and the celery is tender.

Serve the rice on a large dish or platter.

Top with the cooked meat and garnish with toasted pine nuts.

Serve the sauce in a jug with a spoon.