Machbous Spiced Lamb with Rice
Transform your dinner table with the rich, aromatic flavors of Machbous Spiced Lamb with Rice—an iconic dish from Gulf cuisine that tantalizes the senses. This hearty one-pot wonder features tender, slow-cooked lamb infused with a medley of bold spices like cumin, cinnamon, cardamom, and dried black limes (loomi), creating a savory, deeply layered flavor profile. Paired with fragrant basmati rice cooked in the lamb's seasoned broth and finished with saffron's golden hues, this dish offers a symphony of taste and texture. Garnish with roasted almonds, raisins, and fresh coriander for a touch of elegance and sweetness. Perfect for festive gatherings or an indulgent family meal, this recipe is a celebration of tradition and a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 1.5 kg lamb shoulder (bone-in, cut into large pieces)
- 2 cups basmati rice
- 2 medium onions (finely chopped)
- 3 medium tomatoes (pureed)
- 4 garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 4 tablespoons vegetable oil
- 0.5 cup yogurt
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 6 cardamom pods
- 6 cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon turmeric powder
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 0.25 teaspoon saffron threads (soaked in 2 tablespoons of warm water)
- 2 dried black lime (loomi)
- 5 cups water or lamb stock
- 2 teaspoons salt
- 0.25 cup raisins (optional, for garnish)
- 0.25 cup roasted almonds or pine nuts (optional, for garnish)
- 2 tablespoons fresh coriander (chopped, for garnish)
Instructions
1. Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the cumin seeds, coriander seeds, cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté for 1-2 minutes until the spices release their aroma.
3. Add the chopped onions and cook for 5-7 minutes, stirring occasionally, until golden brown.
4. Stir in the minced garlic and grated ginger. Cook for 1-2 minutes, then mix in the turmeric powder, ground black pepper, and paprika.
5. Add the lamb pieces to the pot and cook on medium-high heat for 8-10 minutes, searing the meat on all sides.
6. Stir in the pureed tomatoes and cook for another 5 minutes, allowing the mixture to thicken.
7. Add the yogurt and mix well to coat the lamb. Reduce the heat to medium and cook for 5 minutes.
8. Add the water or lamb stock, soaked saffron water, dried black limes, and salt. Cover the pot and simmer on low heat for 60-75 minutes, or until the lamb is tender.
9. Once the lamb is cooked, carefully remove the lamb pieces from the pot and set them aside. Strain the broth to remove the whole spices and dried black limes, if desired, then return the broth to the pot.
10. Add the drained basmati rice to the pot and gently stir. Arrange the lamb pieces on top of the rice.
11. Cover the pot tightly with a lid and cook on low heat for 20-25 minutes, allowing the rice to absorb the broth and cook through.
12. Turn off the heat and let the pot rest for 10 minutes before fluffing the rice with a fork.
13. Garnish with raisins, roasted almonds or pine nuts, and fresh coriander. Serve hot and enjoy your Machbous Spiced Lamb with Rice!
Nutrition Facts
Calories |
5323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 375.3 g | 481% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 5944 mg | 258% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 53.4 g | ||
| Protein | 306.7 g | 613% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 836 mg | 64% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 6024 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
