Qatari lamb and rice with warm spices and dried lime.
Machboos is part of the shared food traditions of the Arabian Gulf. This Qatari version combines lamb, basmati rice, tomato, cardamom, cinnamon and dried lime. Explore Qatar recipes →
Ingredients
- 1,000 g lamb shoulder, cubed
- 500 g basmati rice, rinsed and soaked
- 250 g onion, sliced
- 300 g tomatoes, chopped
- 2 dried black limes, pierced
- 6 cardamom pods
- 1 cinnamon stick
- 4 cloves
- 8 g Gulf spice blend
- 40 ml neutral oil
- 1.5 litres water or stock
- 10 g salt
Method
- Brown lamb in oil and soften the onion.
- Add tomato, dried lime and spices and cook for 5 minutes.
- Add water or stock and simmer until the lamb is almost tender, about 60 minutes.
- Remove lamb temporarily, add drained rice to the seasoned broth and cook covered over low heat until tender.
- Return the lamb, rest 10 minutes and serve hot.
Chef Notes
Pierce the dried limes so their flavour infuses gradually. Keep the rice covered during its final steam.
Substitutions
Chicken can replace lamb with a shorter cooking time.
Storage
Cool promptly, refrigerate for up to 2 days and reheat until piping hot.
Allergen Notes
Check stock and packaged spice blends for declared allergens.
Always Cook with Heart. Always!
Chef-tested recipe
Qatari lamb and rice with warm spices and dried lime.
