Arabian Lamb Majboos
Servings: 4
Ingredients
- 2 cups Basmati rice (wash and presoaked)
- 800 gm mutton/lamb (with bone cut into pieces)
- 2 medium sized Onion (finely chopped)
- 1 medium sized Tomatoes (chopped)
- 1/2 inch ginger (chopped)
- 4 garlic cloves (peeled n chopped)
- 2 pc bay leaves
- 3 pc cardamom pods
- 3 pc cloves
- 1 pc cinnamon stick
- 2 pc dried black lemon/lime (can use dried lime powder also)
- 1/2 tsp pepper
- salt to taste
- 1 cube knor beef stock
- 8 cup water
- 4 tbsp oil/ghee
- 50 gm raisins (garnish)
- 50 gm almond and cashews (chopped/sliced)roast it for garnish
Instructions
- Wash the lamb meat thoroughly with cold water then pat dry with paper towel
- Take a large Rice pot,heat oil and add in spices(cinnamon,cardamom,clove,bay leaves,dried lemon)toast it
- add in chopped onion,garlic and ginger saute it till it get golden brown,add in tomatoes and cook it for 2-3 minutes. than
- place the lamb pieces in pot,add in water, beef stock cube stir it well and cover with lid. let it simmer for around 90 minutes or till the meat is tender
- remove the lamb/mutton and keep it warm. i baked the lamb pieces till my rice get cooked around 15 minute on 180 degree C.
- add soaked rice the lamb stock water,check the salt taste add if necessary,bring to boil, than turn down to a simmer and let it get cooked with lid on. for 15 minutes or till rice get cooked completely,and the water is absorbed..
- There, your lamb Machboos is ready to serve. Plate the rice on a platter, spread the baked mutton pieces on the rice and garnish with roasted cashew/almonds and raisin.