Machboos Laham is a traditional Kuwaiti recipe for a classic dish of stewed lamb and stuffing served blended with spiced rice. The full recipe is presented here and I hope you enjoy this classic Kuwaiti version of: Machboos Laham.
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Machboos Laham is the national dish of Kuwait and consists of meat, rice, and stuffing. It has other ingredients, such as onions, raisins, and split beans. By following this recipe you can prepare this Kuwaiti national dish at home.
Ingredients:
For the meat:
1kg of lamb (or chicken)
2–3l of water
1 small onion
1 cinnamon stick
1 tsp of black peppercorns
1/2 tsp of cloves
5 cardamom pods
2 bay leaves
1 tbsp of salt
¼ tbsp of ground cinnamon
¼ tsp of ground turmeric
pinch of ground ginger
¼ tsp of ground cumin
Salt and freshly-ground black pepper
¼ tsp of saffron threads
1 tbsp of oil
2 tbsp of lemon juice
For the rice:
1kg basmati rice
2 onions
75g of yellow split peas
75g of raisins
1 tbsp of olive oil
pinch of ground cinnamon
1/2 tsp of salt
1/2 tsp of sugar
ground Black pepper
Ground cloves
Method:
Soak the raisins in water and set aside to plump.
Pre-heat your oven to 200°C.
Cut the lamb into pieces and in a bowl, combine these with water, salt, small onions, and spices. Turn into a saucepan, bring to a boil, skimming off any scum as it rises to the surface using a spoon.
Continue cooking over low-medium heat for 90 minutes.
In the meantime, add the split peas to a saucepan. Cover the peas with water and add a teaspoon of salt. Cook over medium to high heat, reducing the heat after 20 minutes.
Chop the remaining onions and fry them in oil
Reduce the heat to low-medium and add the cooked split peas, followed by the drained raisins, cloves, cinnamon, sugar, salt, and black pepper. Cook for a few minutes to combine everything. Remove from the heat and set aside.
Drain the lamb cubes in a strainer after 90 minutes. Discard the spices and save the stock.
Mix together all ground spices and rub the dry ingredients over the lamb pieces. Now arrange the meat on the oven pan
Mix one tablespoon of saffron water with two tablespoons of lemon juice. Add one tablespoon of oil and one tablespoon of meat stock to the saffron and lemon juice mixture.
Drizzle the mixture over the meat and cover the pan with aluminium foil. Transfer the roasting tin to your the oven and cook for fifteen minutes.
Wash and drain the rice and cover it with water and mix one teaspoon of salt. Drain the rice add it to a medium-sized saucepan. Pour over enough of the reserved meat stock to cover the rice.
Bring to a boil and cook for 15-20 minutes until the rice is tender.
Fold the meat and stuffing into the cooked rice and serve.
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