Machbous (2)

Machbous (2)

Spiced lamb and rice

By
From
The Complete Middle Eastern Cookbook
Serves
4-5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
40g ghee
2 large onions, chopped
1 tablespoon Baharat
1 teaspoon ground turmeric
1.5kg lamb shoulder, on the bone, cut into 4–5 pieces
375g tomatoes, peeled and chopped
3 cloves
1/2 teaspoon Loomi
or 1/2 lemon, zested
2 pieces cinnamon bark
3 cardamom pods
3 teaspoons salt
3 teaspoons flat-leaf parsley or coriander, chopped
400g basmati or other good-quality long-grain white rice

Method

  1. Heat the ghee in a heavy-based saucepan and gently fry the onion until translucent and beginning to brown. Stir in the baharat and turmeric and cook for 2 minutes longer.
  2. Add the lamb pieces and turn them in the onion mixture over medium heat, lightly browning the meat. Add the tomatoes, spices and salt, stirring well to combine. Cover and simmer for 10 minutes.
  3. Add 625 ml water and the parsley or coriander. Cover and simmer over gentle heat for 2–2½ hours, or until the meat is fork tender.
  4. Pick over the rice if necessary, then place in a bowl or sieve and wash until the water runs clear. Drain and stir gently into the stew. Return to the boil, reduce the heat and cover tightly.
  5. Simmer for 20 minutes, stirring once or twice during cooking. When the rice is cooked, stir carefully once more, then cover and leave off the heat for 5 minutes.
  6. Pile the mixture onto a large platter, arranging the meat pieces in the centre. Serve hot with pickles, salad and khoubiz.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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