Entree: Saudi Arabia – Eastern Province – مجبوس ➤ Majboos (Fragrant spiced rice cooked with slow-simmered lamb and regional Arabian spices)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 20 min

Total 2 hrs 45 min

Ingredients

- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 3 lb (1.36 kg) bone-in lamb shoulder, cut into large chunks
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (5 g) ground black pepper
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 1 medium tomato, chopped, about 6 oz (170 g)
- 6 cloves garlic, minced, about 1.5 oz (45 g)
- 2 tbsp (30 g) fresh ginger, grated
- 1 tbsp (8 g) baharat or Gulf spice mix
- 1 tsp (2 g) ground turmeric
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 2 cinnamon sticks, 2–3 in (5–7.5 cm) each
- 2 dried limes (loomi) or 1 tbsp (15 ml) lime juice if unavailable
- 3 cups (555 g) basmati rice, rinsed and soaked 20–30 minutes
- 6 cups (1.4 L) lamb or chicken stock (hot)
- 1/4 tsp (0.5 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1/2 cup (75 g) golden raisins
- 1/2 cup (60 g) sliced almonds, toasted
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish
- Lemon wedges for serving

Instructions

1. Season the lamb with 1 tsp salt and 1/2 tsp black pepper. In a large heavy pot, heat ghee and oil over medium-high heat and brown lamb in batches until deep golden; remove and set aside.
2. Add the sliced onions to the same pot and cook over medium heat until deeply caramelized, about 15–20 minutes; remove half the onions for garnish.
3. Add garlic and ginger to the remaining onions in the pot and cook 1–2 minutes. Stir in baharat, turmeric, cardamom, cloves, cinnamon sticks, and chopped tomato; cook until tomato softens and oil separates, 4–5 minutes.
4. Return browned lamb to the pot, add dried limes (or lime juice), remaining salt, and pour in enough hot stock to just cover the meat. Bring to a boil, reduce heat, and simmer gently, covered, until lamb is very tender, about 1½–2 hours.
5. When lamb is tender, remove meat pieces and keep warm. Strain and reserve the cooking liquid, discarding whole spices if desired. Measure out 6 cups (1.4 L) of strained liquid (add stock/water as needed).
6. Bring the reserved 6 cups (1.4 L) spiced liquid to a simmer, add the soaked and drained basmati rice, stir once, cover and cook on low until rice is tender and liquid is absorbed, about 15–20 minutes.
7. Fluff rice with a fork, gently fold in saffron water, then layer the rice on a large serving platter or return to the pot and nestle the lamb pieces on top. Sprinkle with reserved caramelized onions, toasted almonds, raisins, and chopped parsley or cilantro.
8. Serve hot with lemon wedges and plain yogurt or a simple cucumber salad if desired.