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Lamb Machboos

Yields6 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Machboos or machbous is a typical dish of the Gulf cuisine and the national dish of Kuwait and Bahrain. It can be cooked with either lamb or chicken.

 2.20 lbs (1 kg) lamb with bone
 ½ cup ghee
 5 medium onions, coarsely chopped
 10 cloves of garlic, mashed
Soft Spices:
 ½ tbsp salt
 2 tsp turmeric
 2 tsp cinnamon
 2 tsp coriander
 2 tsp black pepper
 2 tsp cardamom
 2 tsp allspice (Mixed Seasoning)
 1 tsp crumbled saffron
Whole spices:
 5 cloves cardamom
 5 cloves
 5 cloves black pepper
 2 cinnamon stick
 2 dried lemon
 2 large peeled tomatoes, coarsely chopped
 3 cups basmati rice
For Garnish:
 tomato slices / lemon slices
1

In a deep dish put the rice. Wash the rice several times with cold water. Soak and set aside for 30 minutes.

2

Put a medium saucepan over medium heat. Add ghee and let it melts. Add the meat and stir until it becomes golden.

3

Add the onion and stir until tender. Add the garlic and stir until the garlic smells.

4

Add soft and whole spices. Stir to mix meat with spices.

5

Add the tomatoes and stir to mix. Add 1/4 cup of water, cover the pot and let the meat cook for 20 minutes.

6

Take out the meat from the Saucepan, put it in a dish and set aside.

7

Drain the rice from the soaking water. Add the rice to the meat broth. Bring the pot to a boil and the rice absorbs little of the broth. Cover the saucepan over low heat for 20 minutes.

8

Put the meat on the rice in the pot. Cover the pot for 10 minutes until the rice is cooked.

9

Pour the rice into the serving dish and spread the meat on the rice. Garnish with sliced ​​tomatoes and lemon. Serve hot.

Nutrition Facts

Servings 0