Entree: Qatar – مجبوس ➤ Machboos (Spiced rice with lamb)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into 1½–2 in (4–5 cm) chunks
- 3 cups (555 g) basmati rice, rinsed and soaked 30 minutes, drained
- 6 cups (1.4 L) water or low-sodium lamb stock (reserve ~1 cup for adjusting)
- 3 tbsp (45 ml) baharat spice mix
- 2 dried limes (loomi), pierced a few times with a fork
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 1 medium tomato, chopped
- 1 tsp (5 ml) ground turmeric
- 2 cinnamon sticks
- 6 cardamom pods, lightly crushed
- 4 whole cloves
- 1 bay leaf
- 1/4 tsp (1.25 ml) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1–1½ tsp (5–7.5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 2 medium potatoes, peeled and halved (optional, traditional in some Gulf versions)
- 1/4 cup (15 g) chopped fresh parsley or cilantro, for garnish

Instructions

1. Heat the oil and 2 tbsp (30 ml) ghee in a large heavy-bottomed pot over medium-high heat. Add the lamb chunks and brown on all sides in batches; remove and set aside.
2. In the same pot add the remaining 1 tbsp (15 ml) ghee, then sauté the sliced onion until deep golden, about 8–10 minutes. Add the garlic and chopped tomato and cook 2–3 minutes until softened.
3. Stir in the baharat, turmeric, cinnamon sticks, cardamom, cloves and bay leaf; cook 1 minute to bloom the spices.
4. Return the browned lamb to the pot. Add the pierced dried limes (loomi) and pour in 5 cups (1.2 L) of the stock (reserve 1 cup). Bring to a simmer, cover partially, and cook gently until the lamb is very tender, about 45–60 minutes.
5. If using potatoes, add them to the pot about 20–25 minutes before the lamb is done so they become tender but hold shape.
6. Remove the lamb and potatoes with a slotted spoon and set aside. Strain the cooking liquid into a bowl and skim off excess fat; measure out 4½ cups (about 1.1 L) of strained broth (add reserved stock or water if needed to reach volume).
7. Return the strained broth to the pot, bring to a simmer, then add the drained rice and a pinch more salt if required. Stir once, level the rice, place the lamb pieces and potatoes on top, and spoon the saffron-infused water over the rice.
8. Cover tightly, reduce heat to low, and cook without stirring for 18–22 minutes until rice is tender and liquid absorbed (dum cooking). Remove from heat and let rest covered 10 minutes.
9. Fluff the rice gently with a fork, transfer to a serving platter, top with the lamb and potatoes, and garnish with chopped parsley or cilantro.