Machboos Laham (Qatari Spiced Lamb and Rice)
Local name: مجبوس لحم
In short: Lamb simmered until tender, cooked in a tomato and dried lime sauce, then layered with basmati rice and topped with crisp fried onions. It takes about 3 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Resting
- 10 min
- Total
- 3 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 670 kcal
Machboos laham is the lamb version of the rice dish that Qatari families serve on large shared platters, especially for Friday lunch and Eid. Here the lamb is simmered first to make a deeply flavored broth, then cooked with a tomato and onion base and layered with basmati rice. Dried lime gives it a sour, earthy note, and saffron scents the top. Crisp fried onions and a fresh chili and tomato sauce finish the plate.
Instructions
- Put the lamb, water, cinnamon, cardamom, cloves, peppercorns, dried limes and salt in a large pot. Bring to a boil, skim off the foam, then cover and simmer gently for 1 hour 15 minutes, until the lamb is very tender.
- Lift out the lamb. Strain the broth, keeping the dried limes. Measure 800 ml (3 1/3 cups) of broth for the rice, topping up with water if needed, and save the rest for soup.
- Heat 4 tbsp oil in a wide heavy pot over medium heat. Cook the chopped onions for 12 minutes until soft and golden. Add the garlic and ginger and cook for 1 minute.
- Stir in the tomato paste, cumin, coriander, turmeric, pepper and nutmeg for 1 minute. Add the tomatoes and the reserved dried limes and cook for 8 to 10 minutes, until the tomatoes break down into a thick sauce.
- Add the lamb and turn it in the sauce for 3 minutes. Pour in the measured broth, bring to a boil and add the drained rice, spreading it evenly. Cook uncovered on high heat, without stirring, until the liquid drops level with the rice, about 8 minutes.
- Drizzle the saffron water over the rice. Cover tightly with a lid and a clean cloth and cook on the lowest heat for 20 minutes. Turn off the heat and rest, covered, for 10 minutes.
- While the rice cooks, fry the sliced onions in 4 tbsp oil over medium heat for 15 to 18 minutes, stirring often, until deep golden and crisp at the edges. Drain on paper towels.
- Fluff the rice gently with a fork. Lift the lamb onto a platter, pile the rice around and over it, and top with the fried onions and cilantro. Serve with daqoos and lemon wedges.
Tips
- Pierce the dried limes rather than crushing them, because broken limes can turn the sauce bitter. If you cannot find them, add the zest and juice of 1 lime with the tomatoes.
- A pressure cooker saves time. Cook the lamb with the broth ingredients for 35 minutes at high pressure, release the pressure naturally, then continue from step 2.
Questions and answers
How is machboos laham different from machboos with chicken?
Machboos laham uses lamb, which is simmered first to make a rich broth, so it takes longer. The chicken version cooks faster. Both cook the rice in the spiced broth with dried lime.
Can I use boneless lamb for machboos?
Yes. Use 900 g (2 lb) boneless shoulder in large chunks and simmer for about 1 hour. Bones give a richer broth, so add a few lamb neck bones if you can find them.
How do I keep the rice from turning mushy?
Soak and drain the rice, measure the broth exactly and do not stir after adding the rice. Cook uncovered until the liquid drops level with the rice, then cover and use the lowest heat.
How long does it take to make Machboos Laham (Qatari Spiced Lamb and Rice)?
About 3 h in total: 30 min of preparation and 2 h 30 min of cooking.
How many calories are in Machboos Laham (Qatari Spiced Lamb and Rice)?
About 670 kcal per serving, with 31 g of protein, 75 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 670 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 75 g |
| Fat | 27 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
