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Machboos Laham

Name: Machboos Laham
Total time: 1h 45m
Yield: 6 servings
Cuisine: United Arab Emirates
Ingredients: 1kg lamb on the bone; 3 cups basmati rice, soaked; 2 onions, 4 garlic cloves, 1 thumb ginger; 2 tomatoes, chopped; 2 dried limes (loomi), pierced; 2 tbsp baharat, 1 tsp turmeric, 1 cinnamon stick; Pinch saffron in 2 tbsp warm water; Coriander, ghee, salt

Emirati spiced lamb and rice perfumed with loomi (dried lime), saffron and the warm baharat blend.

🍛

1h 45m 6 servings Medium

Ingredients

• 1kg lamb on the bone
• 3 cups basmati rice, soaked
• 2 onions, 4 garlic cloves, 1 thumb ginger
• 2 tomatoes, chopped
• 2 dried limes (loomi), pierced
• 2 tbsp baharat, 1 tsp turmeric, 1 cinnamon stick
• Pinch saffron in 2 tbsp warm water
• Coriander, ghee, salt

Method

Step 1 of 520%

Brown lamb in ghee with onions, garlic, ginger and baharat.

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1
Brown lamb in ghee with onions, garlic, ginger and baharat.
2
Add tomatoes, loomi, turmeric, cinnamon and 5 cups water. Simmer 1 hour.
3
Lift out lamb, measure 4.5 cups stock back into the pot, add drained rice and salt.
4
Cook covered on low 18 minutes, return lamb to top, drizzle saffron water, rest 10 minutes.
5
Fluff and serve with daqoos tomato-chili sauce and fresh coriander.