Entree: Qatar – مجبوس ➤ Majboos (Aromatic Gulf rice dish cooked with spiced meat and dried lime, finished by slow steaming)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Additional 25 min

Total 2 hrs 20 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) ghee or unsalted butter
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 2 lb (900 g) bone-in lamb shoulder or shank pieces
- 1 tsp (5 ml) ground black pepper
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground cardamom
- 1/4 tsp (1.25 ml) ground cloves
- 1 cinnamon stick (about 2 in / 5 cm)
- 1 tsp (5 ml) ground turmeric or 1/2 tsp (2.5 ml) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 2 tbsp (30 ml) tomato paste
- 2 large tomatoes, chopped
- 3 dried limes (loomi), pierced with a fork
- 3 cups (555 g) basmati rice, rinsed and soaked 20–30 minutes
- 6 cups (1.4 L) water or lamb/chicken stock
- 1 1/2 tsp (7.5 ml) salt, or to taste
- 1/4 cup (35 g) raisins (optional)
- 1/3 cup (45 g) toasted slivered almonds or pine nuts, for garnish
- 1/4 cup (15 g) fried crispy onions, for garnish
- Fresh chopped parsley or cilantro, for garnish

Instructions

1. Heat vegetable oil and 1 tbsp ghee in a large heavy pot over medium-high heat. Add lamb pieces and brown well on all sides, working in batches if needed; remove and set aside.
2. In the same pot add remaining ghee and the sliced onions. Cook, stirring, until deep golden brown, about 12–15 minutes. Remove half the onions for garnish and keep the rest in the pot.
3. Add minced garlic to the onions in the pot and sauté 1 minute. Stir in black pepper, cumin, coriander, cardamom, cloves, and cinnamon stick and cook 1–2 minutes until aromatic.
4. Return the browned lamb to the pot. Add tomato paste and chopped tomatoes and cook 3–4 minutes. Pour in 4 cups (950 ml) of the stock (reserve the remainder), add the pierced dried limes, and bring to a simmer.
5. Reduce heat to low, cover, and simmer until lamb is very tender, about 1–1.5 hours depending on cut. Skim any excess fat from the surface occasionally.
6. When the lamb is tender, remove meat pieces and set aside. Strain the cooking liquid into a bowl to remove solids (reserve liquid). Remove bones from lamb and keep meat intact in large pieces or shred slightly.
7. Measure 5 1/2 cups (approximately 1.3 L) of the strained broth; add more stock or water if needed to reach that volume. Return broth to the pot and bring to a gentle boil. Stir in salt and the saffron infusion (if using saffron).
8. Drain the soaked basmati rice and add to the boiling broth. Cook uncovered, stirring gently, until rice is about 80% cooked (parboiled), about 6–8 minutes. Drain rice in a sieve to stop cooking if needed.
9. Reduce heat to very low. Layer half the parboiled rice into the pot, place the lamb pieces evenly over the rice, then cover with remaining rice. Sprinkle raisins if using and dot with a little butter. Cover tightly and steam (dum) on the lowest heat for 20–25 minutes to finish cooking and allow flavors to meld.
10. Gently fluff the majboos, transfer to a serving platter, and garnish with reserved fried onions, toasted nuts, and chopped parsley or cilantro before serving.