Majboos Laham recipe

Majboos Laham (Middle Eastern Spiced Lamb and Rice)

Majboos Laham, also known as Kabsa or Machboos, is a quintessential dish from the Gulf region, particularly loved in Qatar, Bahrain, and Kuwait. This aromatic dish features tender lamb cooked with a blend of fragrant spices, vegetables, and rice, creating a hearty and flavorful one-pot meal.

Ingredients

For the Lamb and Broth:

• 1 kg lamb (bone-in pieces preferred)
• 2 tablespoons vegetable oil
• 2 medium onions, finely chopped
• 4 garlic cloves, minced
• 2 medium tomatoes, chopped
• 2 tablespoons tomato paste
• 2 dried black limes (loomi), pierced with a fork
• 1 stick cinnamon
• 4-5 whole cardamom pods
• 4-5 whole cloves
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 6–8 cups water (to cook the lamb)
• Salt to taste

For the Rice:

• 2 cups basmati rice (washed and soaked for 30 minutes)
• 1/2 cup golden raisins (optional)
• 1/2 cup slivered almonds or pine nuts (optional, for garnish)
• 2-3 tablespoons butter or ghee

For the Vegetables:

• 2 medium carrots, julienned or sliced
• 1 large tomato, thinly sliced
• 1 green chili (optional, for a hint of spice)

Instructions

Step 1: Prepare the Lamb

1. Heat vegetable oil in a large pot over medium heat.
2. Add the chopped onions and sauté until golden brown.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the lamb pieces and cook until browned on all sides.

Step 2: Build the Broth

5. Stir in the chopped tomatoes, tomato paste, turmeric, cumin, coriander, ground cinnamon, and paprika.
6. Add the dried black limes, cinnamon stick, cardamom pods, cloves, and bay leaf. Mix well.
7. Pour in the water, ensuring the lamb is fully submerged.
8. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5–2 hours, or until the lamb is tender. Skim off any foam or impurities during cooking.

Step 3: Prepare the Rice

9. Once the lamb is tender, strain the broth into a separate bowl and set aside. Discard the whole spices (loomi, cinnamon stick, etc.).
10. Return the lamb to the pot, cover, and keep warm.
11. Measure about 4 cups of the reserved broth to cook the rice. Add more water if necessary to make up the quantity.

Step 4: Cook the Rice

12. Heat 2–3 tablespoons of butter or ghee in a large pot.
13. Sauté the carrots, sliced tomato, and green chili (if using) for 2–3 minutes.
14. Add the soaked and drained rice to the pot and mix gently.
15. Pour the measured broth over the rice, ensuring it covers the rice by about 1 inch. Adjust seasoning with salt if needed.
16. Bring the mixture to a boil, then reduce the heat to low. Cover tightly and cook for 15–20 minutes, or until the rice is tender and fluffy.

Step 5: Assemble the Majboos

17. Layer the cooked lamb on top of the rice. Cover and let it steam together for 5–10 minutes for the flavors to meld.

Step 6: Garnish and Serve

18. In a small pan, toast the almonds or pine nuts in a little butter until golden brown.
19. Sprinkle the toasted nuts and raisins over the Majboos.

Serving Suggestions

• Serve with a side of fresh salad, yogurt, or a cucumber-mint raita.
• Add a splash of fresh lime juice for a zesty finish.

Tips:

• For a smokier flavor: Add a piece of hot charcoal on a small foil tray over the rice, drizzle with a bit of ghee, and cover the pot for 5 minutes.
• Vegetarian option: Substitute lamb with mixed vegetables like eggplant, zucchini, and potatoes, and use vegetable broth instead.

Enjoy Majboos Laham, a true celebration of Middle Eastern flavors and hospitality!

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