Entree: Kuwait – المجبوس ➤ Al-Machboos (Spiced rice with meat)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 15 min

Additional 10 min

Total 3 hrs 5 min

Ingredients

- 2 1/2 lb (1.13 kg) bone-in lamb shoulder, cut into large pieces, approx. 2 1/2 lb (1.13 kg) usable
- 3 cups (555 g) long-grain basmati rice, rinsed until water runs clear
- 6 tbsp (90 ml) vegetable oil or ghee
- 2 large onions, thinly sliced — about 2 cups (300 g)
- 3 medium tomatoes, chopped — about 1 1/2 cups (300 g)
- 2 tbsp (30 g) tomato paste
- 4 cloves garlic, minced — about 12 g
- 2 dried limes (loomi), pierced with a knife
- 1 cinnamon stick (about 3 in / 7.5 cm)
- 6 whole green cardamom pods
- 6 whole black peppercorns
- 4 whole cloves
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1–2 tsp (5–10 g) baharat or Gulf spice blend (optional, to taste)
- 4 cups (960 ml) lamb or chicken stock (hot)
- 1/2 cup (120 ml) water (as needed)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) saffron threads soaked in 2 tbsp (30 ml) warm water (optional)
- 1/2 cup (70 g) fried thinly sliced onions (for garnish) — can reserve from onions above
- 1/4 cup (35 g) slivered almonds or pine nuts, toasted (for garnish)
- 1/4 cup (40 g) golden raisins or currants, soaked in warm water for 10 minutes and drained (optional)

Instructions

1. Pat lamb pieces dry and season with 1 tsp salt and 1/2 tsp pepper. In a large heavy pot, heat 3 tbsp (45 ml) oil or ghee over medium-high heat and brown lamb in batches until well colored on all sides; transfer to a plate.
2. Reduce heat to medium, add remaining 3 tbsp (45 ml) oil or ghee, then add the sliced onions. Cook, stirring, until deeply caramelized, about 12–15 minutes. Remove about 1/2 cup (70 g) of these fried onions and set aside for garnish.
3. Add minced garlic, chopped tomatoes and tomato paste to the pot with the remaining onions; cook 4–5 minutes until tomatoes soften and oil separates slightly.
4. Add whole spices (cinnamon stick, cardamom, peppercorns, cloves), turmeric, cumin, coriander, and baharat (if using). Stir and bloom spices for 1–2 minutes until fragrant.
5. Return browned lamb to the pot. Add the pierced dried limes (loomi) and pour in the hot stock. Bring to a simmer, reduce heat to low, cover, and cook gently until lamb is tender, about 1 1/2 to 2 hours (time varies with cut). Add water if necessary to keep meat partially submerged.
6. When lamb is tender, remove the meat and keep warm. Taste the broth and adjust seasoning with salt and pepper. Remove and discard whole spices and split the loomi if desired, leaving a mild citrus note; reserve enough strained cooking liquid to cook the rice (about 4 cups / 960 ml total stock liquid).
7. Measure the strained liquid and bring it to a simmer. Add the rinsed basmati rice and saffron water (if using). Stir once, cover tightly, and cook over low heat until rice is tender and liquid is absorbed, about 15–20 minutes.
8. Turn off heat and let rice rest, covered, for 10 minutes. Gently fluff rice with a fork and layer the reserved lamb pieces on top to steam together for 5 minutes.
9. To serve, mound rice on a large platter, arrange lamb pieces on top, and garnish with reserved fried onions, toasted nuts, and drained raisins (if using). Serve hot.