Kuwaiti Machboos Lahem Ma'a Dakkous
Lamb, basmati rice and sultana come together in this Gulf dish, fragrant with cinnamon and cardamom and simmered on the stove. Finish with heshew and meat.
2 hr 5 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 25 min · Cook 100 min · 125 min total
- medium
- 1
Wash a leg of lamb or large lamb pieces thoroughly and place in a pot. Cover with water and add cinnamon stick, cloves, bruised cardamom pods, and onion & peirced loomi. Simmer 1 1/2 hours or until the meat is tender, skimming as necessary. When meat is tender, remove the meat, and strain and reserve the stock.
- 2
Rinse the rice, leave to soak in cold water for 15 minutes, then drain well. In a separate pan, heat 1/4 cup oil. Sprinkle meat with a teaspoon of ground cardamom or baharat, brown it in the oil and remove. To the remaining oil add the drained rice and stock amount required to cook rice & salt. Bring to a boil, reduce heat, and simmer till all the liquid is absorbed. Pour saffron water over rice and top with meat.
- 3
Garnish (Heshew):. Brown onions in a non stick pan without oil and afterf a while with a little water as needed, stirring continuously. Add pine nuts and brown, then add drained sultanas and spices/sea salt. Set aside.
- 4
Sauce (Dakkous):. Fry onions and garlic till golden. Add remaining ingredients, stir and simmer 5 minutes.
- 5
Spoon rice onto a shallow dish, top with heshew and meat. Serve with dakkous, lemons and a fresh salad.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
