Remove the lamb leg from the packet, put it under running water to remove some debris
Pan fry the lamb until it changes in color, set it aside
Sauté the onions until golden brown
Put the cooked onions in a blender, add yoghurt and blend.
Cut the tomatoes and blend them with the onion-yoghurt mix.
In the same pot, put back the lamb leg and the tomato/onion mixture add water
Once the mixture boils, add the remaining ingredients
When the lamb meat becomes tender, transfer it to an oven container, with the spices, add more water, cover and roast it for 2 hours
Boil the 800 ml kabsa mixture
Drain the basmati rice and add it to the boiling pot, cover and cook for 15 minutes.
Remove the cover and gently mix the rice
To serve, place the lamd leg over the kabsa rice