Machboos LahamSpiced Lamb and Rice

Name: Machboos Laham (Spiced Lamb and Rice)
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Qatar
Ingredients: 1200 g Lamb Shoulder (cut into large pieces); 500 g Basmati Rice (rinsed); 200 g Onion (finely chopped); 250 g Tomato (finely chopped); 30 g Tomato Paste; 15 g Garlic (crushed); 10 g Baharat; 4 g Turmeric Powder; 2 pcs Dried Lime (pierced); 10 g Salt; 3 g Black Pepper; 40 g Ghee; 1000 ml Meat Stock; 200 mg Saffron Threads; 200 ml Water (hot); 20 g Fresh Coriander (finely chopped)

Machboos laham is a Qatari spiced lamb-and-rice dish scented with dried lime, cardamom, cinnamon, and cloves. The lamb cooks first, then the rice absorbs the seasoned stock.

Prep

25m

Cook

1h 45m

Serves

Estimated

Nutrition

Per serving

1497kcal

Calories

70g

Protein

83g

Fat

116g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

1.2kg
Lamb Shoulder (cut into large pieces)

Rice

500g
Basmati Rice (rinsed)

Stew

200g
Onion (finely chopped)
250g
Tomato (finely chopped)
30g
Tomato Paste
15g
Garlic (crushed)
10g
Baharat
4g
Turmeric Powder
2pcs
Dried Lime (pierced)
10g
Salt
3g
Black Pepper
40g
Ghee
1l
Meat Stock

Rice

200mg
Saffron Threads
200ml
Water (hot)

Topping

20g
Fresh Coriander (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Melt the ghee in a heavy pot over medium heat. Add the lamb shoulder and brown it well on all sides.
02
Add the onion and cook until soft and lightly golden. Stir in the garlic, tomato, and tomato paste, and cook until the tomatoes break down and the mixture thickens.
03
Stir in the baharat, turmeric powder, salt, and black pepper. Add the meat stock and dried limes, bring to a gentle boil, then reduce the heat, cover, and simmer until the lamb is tender.
04
Steep the saffron threads in the hot water until the liquid turns deep yellow.
05
Lift the lamb pieces out of the pot and keep them warm. Taste the broth and adjust with a little of the cooking liquid if needed so it tastes well seasoned.
06
Add the basmati rice to the pot and spread it evenly. Return the lamb to the top, pour over the saffron liquid, then bring the pot back to a gentle simmer.
07
Cover tightly and cook over low heat until the basmati rice is tender and the liquid has been absorbed. Rest the pot off the heat before uncovering.
08
Scatter the fresh coriander over the rice and serve hot.

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