🍖 Lamb machboos

Name: Lamb machboos
Total time: 120 min
Yield: 4
Cuisine: Arabian Gulf · Kuwait, Bahrain
Ingredients: 1 kg lamb shoulder on the bone, in large pieces; 400 g basmati rice, soaked 30 minutes; 2 onions, sliced; 2 tomatoes, chopped; 2 dried limes (loomi), pierced; 2 tsp baharat and ½ tsp turmeric; 3 garlic cloves, crushed; 2 tbsp vegetable oil, salt; 1 tbsp rosewater; Chopped coriander to serve

Origin: Arabian Gulf · Kuwait, Bahrain

780kcal

per serving · 400 g

195kcal

per 100 g

48 gProtein12 g / 100 g

28 gFat7 g / 100 g

84 gCarbs21 g / 100 g

Lamb machboos is spiced rice cooked in a slow-simmered lamb broth with onion, tomato, turmeric, baharat and dried lime, scented at the end with rosewater. The lamb becomes very tender and falls from the bone, and the rice soaks up its rich, tangy flavour. It is a festive dish, served on a large platter with the meat piled on top.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein12 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Not keto21 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

ricelamboniontomatodried black limebaharat spice mixturmericrose water

Recipe

4 servings120 min

Ingredients

1 kg lamb shoulder on the bone, in large pieces
400 g basmati rice, soaked 30 minutes
2 onions, sliced
2 tomatoes, chopped
2 dried limes (loomi), pierced
2 tsp baharat and ½ tsp turmeric
3 garlic cloves, crushed
2 tbsp vegetable oil, salt
1 tbsp rosewater
Chopped coriander to serve

Method

Fry the onions in the oil until golden, then add the garlic and the lamb and brown on all sides.
Add the tomatoes, loomi, baharat, turmeric, salt and enough water to cover; simmer covered for 1½ hours until tender.
Lift out the lamb and measure about 750 ml of the broth back into the pot.
Add the drained rice, bring to the boil, then cover and cook on low heat for 20 minutes. Sprinkle with the rosewater before resting.
Brown the lamb briefly in a hot oven or pan, then serve it on top of the rice with coriander.

How to make it lighter

Keep the rice to about one cup cooked per plate and add extra salad or daqoos.
Trim visible fat from the lamb and skim the broth; 1 tbsp oil ≈ 120 kcal.
Choose a larger share of lamb and a smaller share of rice for a more filling plate.

History

Machboos is one of the best-known rice dishes of the Gulf and is closely related to Saudi kabsa. It is flavoured with spices and dried lime (loomi), and it is widely regarded as a national dish in Bahrain, Kuwait and Qatar, where it is central to family lunches and celebrations.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →