Mains
Machboos Laham (Spiced Lamb and Rice)
Ingredients
- - 1 kg (2.2 lb) lamb shoulder, cubed
- - 2 tbsp ghee or vegetable oil
- - 2 onions, sliced
- - 4 garlic cloves, minced
- - 2 tbsp Bahraini baharat
- - 1 tsp ground turmeric
- - 3 dried black limes (loomi), pierced
- - 2 tomatoes, chopped
- - 2 tbsp tomato paste
- - 700 ml (3 cups) water
- - 400 g (2 cups) basmati rice, rinsed and soaked 20 minutes
- - 1/4 tsp saffron threads, soaked in 2 tbsp warm water
- - 2 tsp salt, or to taste
- - 1/2 tsp black pepper
- - 2 tbsp fried onions and 2 tbsp raisins, for garnish
Method
- Heat the ghee in a large pot and brown the lamb cubes well on all sides, then remove and set aside.
- Saute the onions in the same pot until golden, then add the garlic, baharat and turmeric, stirring for
- minute.
- Add the tomatoes, tomato paste and dried limes, cooking for 3-4 minutes.
- Return the lamb to the pot, add the water, season with salt and pepper, bring to a boil, then reduce heat and simmer covered for 50-60 minutes until the lamb is tender.
- Lift out the lamb and set aside; measure the cooking liquid, topping up to 600 ml (2 1/2 cups) if needed.
- Add the drained rice to the liquid, bring back to a boil, then reduce to very low heat, cover tightly and cook for 15-18 minutes.
- Drizzle the saffron water over the rice, top with the lamb, cover and rest for 5 minutes.
- Serve on a large platter garnished with fried onions and raisins.
Introduction: The lamb version of Machboos is often reserved for larger gatherings and special weekend lunches, the richer meat pairing beautifully with the tangy dried lime and warming baharat spice that define Bahraini rice cookery.
Cultural Background: The lamb version of Machboos is often reserved for larger gatherings and special weekend lunches, the richer meat pairing beautifully with the tangy dried lime and warming baharat spice that define Bahraini rice cookery.
Tips: – Lamb shoulder becomes especially tender with the long simmer; avoid leaner cuts which can dry out. – Resting the dish covered before serving lets the flavours settle.
Variations: – Whole spices like cloves and cinnamon can be added to the braising liquid for extra depth. – Some families finish the dish under a hot grill briefly to lightly crisp the top layer of rice.
Vegetarian/Vegan: A vegetarian version can be made with mixed mushrooms and root vegetables in place of lamb.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat covered in a pan over low heat with a splash of water, or microwave covered for 2-3 minutes.
Nutrition: Per serving (approx.): 610 kcal, 38 g protein, 55 g carbohydrates, 24 g fat, 2 g fibre.
FAQs:
Q: Can I use lamb leg instead of shoulder? A: Yes, though shoulder has more marbling and becomes more tender during long, slow cooking. Q: Why does my rice turn out mushy? A: This usually means too much liquid was used; measure the braising liquid carefully before adding the rice.
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