Lamb Machboos
Machboos is one of the Arabian Bedouins favorite meals and is a perfect Iftar meal showcasing rich Emirati heritage. We have given this dish its own flare with our marinade spice solutions. A great recipe for everyday of Ramadan.
Ingredients
Lamb:
-
Lamb leg, boneless 1.0 kg
-
Lamb shoulder 3.0 kg
-
Knorr Beef Shawarma Marinade (6x750g) 120.0 g
-
Corn oil 50.0 ml
-
Cinnamon, whole 30.0 g
-
Cardamom, whole
-
Dried lemon 15.0 g
-
Water
Rice:
-
Water 2.5 l
-
Rice, basmati rinsed twice and soaked for 10min. 700.0 g
-
Saffron
Presentation:
-
Zaatar leaves fresh 5.0 g
-
Cashew nuts, toasted and whole 100.0 g
-
Saffron 1.0 g
Preparation
-
Lamb:
- Wash the lamb meat thoroughly with cold water then pat dry with paper towel.
- Rub the Knorr Beef Shawarma Marinade on the lamb and marinate in the fridge for 4 hours or more.
- In a pot heat the corn oil and toast of the cinnamon, cardamom and dried lemon till fragrant.
- Place the lamb in the pot and cover with water, stir in the Knorr Beef Stock Powder and cover with lid.
- Simmer for 2 hours till tender and skim the scum every few minutes.
- Once tender remove the lamb and reserve the stock.
-
Rice:
- Cook the rice with saffron and 1.2 liter of the stock.
- Bring to the boil, then turn down to a simmer, cover with a lid and cook for 10min, then turn off the heat and steam for 10 more minutes.
-
Presentation:
- Shred the boneless lamb and mix through the rice.
- Plate the rice on a platter, rest the shoulder on the rice and garnish with cashew and zaatar.
