Kuwaiti Spiced Lamb Rice (Machboos Laham)

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 2 dried limes (loomi) 2 dried limes (loomi)
• 1/4 cup fried onions (for garnish) 1/4 cup fried onions (for garnish)
• Tomato sauce (for serving) Tomato sauce (for serving)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb, vegetable oil, chopped onions, minced garlic, cinnamon, cardamom, turmeric, black pepper, and salt. Mix well to coat the lamb evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the marinated lamb and cook until browned on all sides.
3. 3.
   Add the basmati rice to the pot and stir to coat it with the spices and lamb. Cook for 2-3 minutes.
4. 4.
   Pour in the water, saffron water, and add the dried limes. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the lamb is tender.
5. 5.
   Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
6. 6.
   Fluff the rice with a fork and transfer the Machboos Laham to a serving dish. Garnish with fried onions and serve with tomato sauce on the side.

Treat your ingredients with care...

• Lamb — For the best results, choose tender cuts of lamb, such as leg or shoulder. Trim any excess fat before marinating.
• Saffron — To extract the maximum flavor and color from saffron, soak the threads in warm water for at least 15 minutes before using.
• Dried limes — If you can't find dried limes, you can substitute with the juice and zest of one fresh lime.

Tips & Tricks

• For an extra burst of flavor, add a pinch of ground cloves to the spice blend.
• If you prefer a spicier dish, add a chopped chili pepper to the lamb marinade.
• To make the dish more aromatic, toast the whole spices (cinnamon, cardamom) before grinding them.
• Serve the Machboos Laham with a side of cucumber and yogurt salad for a refreshing contrast.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.

Serving advice

Serve the Machboos Laham as a main course, accompanied by a fresh salad and warm Arabic bread. The tangy tomato sauce can be drizzled over the rice for added flavor.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh herbs, such as parsley or cilantro, over the dish before serving. The vibrant green color will add a pop of freshness to the golden rice and tender lamb.