Lamb Machboos Recipe (Gulf Spiced Rice)

Machboos is the national rice dish of several Gulf countries, including the UAE and Qatar. Lamb is cooked with tomatoes, onion and a warm spice blend, then the rice is cooked in the same broth and topped with fried onions.

Ingredients

• 1 kg (2 lb) lamb, bone-in, cut into pieces
• 3 cups (600 g) basmati rice, washed and soaked 30 min
• 3 tbsp oil or ghee
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 3 ripe tomatoes, grated, or 1 can (400 g) chopped tomatoes
• 1 tbsp machboos spice (cardamom, cinnamon, cloves, black pepper, cumin, dried lime)
• 1 tsp turmeric
• 1 dried lime (loomi), pierced
• 1 tbsp tomato paste
• 6 cups (1.5 L) water
• Salt, to taste
• Fried onions, to garnish

Method

1. Heat the oil in a large pot. Brown the lamb in batches, then set aside.
2. Cook the onions in the same pot for 8 minutes until golden. Add the garlic and cook 1 minute more.
3. Stir in the tomatoes, tomato paste, spice blend and turmeric. Cook for 5 minutes until the oil separates.
4. Return the lamb to the pot with the dried lime and 4 cups of water. Simmer covered for about 1 hour, until tender.
5. Add the remaining water, bring to a boil, and stir in the drained rice. Cover and cook on low for 20 minutes until fluffy.
6. Serve the rice piled up with the lamb on top, garnished with fried onions.

Tips

• Pierce the dried lime so the flavour comes through without making the dish bitter.
• Use a heavy pot with a tight lid so the rice steams evenly.

Frequently asked questions

Is machboos the same as mandi?

No. Both are rice and meat dishes from the Gulf, but machboos uses tomatoes and a different spice blend, and the rice is cooked in the pot with the meat.

Can I make it with chicken?

Yes. Use bone-in chicken pieces and reduce the simmering time to 40 minutes.

What do I serve with machboos?

Garlic chutney (daqqus), a green salad and yogurt.

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