Fragrant basmati rice cooked with tender lamb shoulder, baharat spice blend, dried limes, and saffron. The rice absorbs the rich lamb juices, creating layers of golden, aromatic flavor topped with crispy fried onions.
Ingredients
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700g lamb shoulder, cubed
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3 cups basmati rice, soaked 30 min
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3 dried limes (loomi), pierced
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2 onions, sliced
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4 cloves garlic, minced
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2 tbsp baharat spice blend
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1 tsp turmeric
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Pinch of saffron in 2 tbsp warm water
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3 tbsp ghee
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3 cups lamb broth
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1 cinnamon stick
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4 cardamom pods
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Salt to taste
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Fried onions and almonds for garnish
Instructions
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1
Heat ghee in a heavy pot. Brown lamb cubes on all sides in batches, then set aside.
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2
In the same pot, fry sliced onions until deep golden. Add garlic, baharat, turmeric, cinnamon stick, and cardamom pods. Cook 1 minute until fragrant.
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3
Return lamb to pot. Add dried limes and enough broth to cover. Simmer covered for 45 minutes until lamb is tender.
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4
Remove lamb and strain broth. Add soaked rice to the pot with 3 cups of the strained broth and saffron water. Arrange lamb on top.
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5
Bring to a boil, then reduce heat to lowest setting. Cover tightly and cook 20 minutes until rice is fluffy.
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6
Let rest 10 minutes. Mound on a communal platter, garnish with fried onions, toasted almonds, and raisins. Serve with dakous.
Did You Know?
The quality of a family's machboos is considered a reflection of the household, and recipes are guarded secrets passed mother to daughter.