Gulf Machboos Lahm (Spiced Lamb and Rice with Dried Lime and Raisins)
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Ingredients
- 500 g diced lamb shoulder
- 350 g basmati rice
- 1 onion, finely chopped
- 3 dried limes (limu omani)
- 2 tsp baharat
- 1 tbsp tomato puree
- 30 g raisins
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 751 kcal
- Protein
- 29.1 g
- Carbohydrate
- 80.3 g
- of which sugars
- 7.7 g
- Fat
- 35 g
- of which saturates
- 11.7 g
- Fibre
- 4 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion for 5 minutes, then add the diced lamb and baharat and brown for 6-8 minutes.
- 2
Stir in the tomato puree and the pierced dried limes, pour in 700ml water and bring to a simmer.
- 3
Cover and cook for 45 minutes until the lamb is tender.
- 4
Rinse the basmati rice and add to the pot with the raisins, bring back to a simmer, cover and cook over a low heat for 15-18 minutes until the rice is tender.
- 5
Remove the dried limes, fluff the rice and spoon onto a platter.
- 6
Top with the lamb and serve.
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