Chop the large onion.

Heat the oil in a large pan.

Cook the onion in oil until golden brown.

Cut the beef into cubes.

Add the beef cubes to the pan.

Mix the beef with coriander powder, cumin powder, cinnamon powder, cardamum powder and bay leaf.

Add tomato juice, shredded carrot, dried lemons, ginger and bell pepper to the meat and mix.

Add water until the meat is covered.

Leave it to cook until the beef is tender.

Add more water if needed to keep the meat covered.

Remove the beef from the stew and set aside.

Add rice, salt, and poached chickpeas to the stew.

Cook the rice on medium heat, stirring occasionally.

Add more water if needed to cook the rice properly.

When the rice is almost ready, place the cooked beef on top of the rice.

Lower the heat to the lowest setting.

Cover the pan and let it cook for 20 minutes.

Serve the Kabsa hot with slices of boiled eggs and hot sauce.