Lamb Machboos (spiced rice with lamb)

Emirati110 minServes 4

Lamb machboos continues the Gulf tradition of rice-and-meat dishes. Spices and loomi (dried black lime) blend into the broth, and it is served at family gatherings and feasts.

Ingredients for Lamb Machboos

• 800 g bone-in lamb
• 2 cups basmati rice
• 2 onions
• 2 tomatoes
• 3 cloves garlic
• 2 loomi (dried black limes)
• 2 tsp machboos spice mix
• 4 cardamom pods
• 1 cinnamon stick
• 3 tbsp oil
• salt and water as needed

Method

1. Soak the rice for 20 minutes and drain.
2. Brown the onions in the oil, then add the garlic, tomatoes, spices and loomi.
3. Add the lamb and enough water to cover it, and simmer for 75–90 minutes or until tender.
4. Remove the lamb and strain the broth if you like; adjust the salt.
5. Cook the rice in about 3 cups of the broth over low heat for 18–20 minutes.
6. Serve the lamb over the rice with daqoos (tomato-chilli sauce).

Try the interactive Chef Meerath on the main site · هذه الوصفة بالعربية