Machboos Laham
Main Dish • Chicken, Herbs & Spices, Lamb, Rice, Vegetable
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Ingredients
- 1 kg lamb
- 2½ l water
- 1 small onion
- 1 stick cinnamon
- 1 tsp peppercorns
- ½ tsp cloves
- 5 pieces cardamom
- 2 bay leaves
- 1 tbsp salt
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric
- 1 pinch ground ginger
- ¼ tsp ground cumin
- salt
- pepper
- ¼ tsp saffron threads
- 2 tbsp lemon juice
- 1 tbsp oil
- 1 kg rice (basmati)
- 2 onions
- 75 g yellow split peas
- 75 g raisins
- 1 tbsp oil
- 1 pinch ground cinnamon
- ½ tsp salt
- ½ tsp sugar
- ground cloves
- black pepper
Directions
- 1. Soak the raisins
- 2. Preheat oven to 200°C (392°F). Cut the lamb into cubes. In a large pot, combine meat cubes with the water, all whole spices, salt and a small onion, quartered.
- 3. Bring to boil. Once water has come to boil remove the froth that has come on top with a spoon. Cover and let cook over medium-low heat for 90 minutes. Meanwhile, make the stuffing.
- 4. In a small saucepan put split peas, cover with water and add 1 tsp of salt. Over medium-high heat bring to boil. Cover, reduce heat to medium-low and cook for 20 minutes, until peas are tender. Drain and set aside.
- 5. Chop the remaining onions and sauté them in oil, until tender and golden brown.
- 6. Reduce heat to medium-low. Add the cooked split peas and drained raisins. Add cinnamon, gloves, salt, sugar and black pepper. Continue to cook for a few more minutes until everything is well combined. Take off from heat and set aside.
- 7. After 90 minutes drain the lamb cubes in a colander that is set over a large bowl. Save the stock and discard of the spices.
- 8. Mix all the ground spices. (Taste the meat to see if it needs more salt.) Rub the dry in-gredients over the meat cubes. Arrange meat on an oven pan.
- 9. Mix 1 tbsp of saffron water with 2 tbsp lemon juice, 1 tbsp oil and 1 tbsp of the meat stock. Drizzle over meat, cover pan with aluminum foil and enter oven for 15 minutes while you prepare the rice.
- 10. Wash and drain the rice several times, until water runs clear from the rice, cover with water and mix with 1 tsp salt.
- 11. Drain rice from water. In a medium non-stick saucepan put rice, pour enough meat stock to cover the rice by 2 cm. Bring to boil over high heat, cover and reduce to medium-low. Cook until rice absorbs all the liquid and is cooked and fluffy – about 15-20 minutes.
- 12. When it is time to serve, fold meat with stuffing and serve over rice. Drizzle with remain-ing saffron water.
