Lamb Machboos (Kuwait Style) | Flavorful Middle Eastern Rice & Meat

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner, while beef is often less expensive.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a high-protein alternative, while long-grain rice is budget-friendly.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto seeds

Turmeric adds color and health benefits, while annatto is a cost-effective colorant.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and quick to cook, while canned beans are economical.

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion and sauté until translucent.

Season with salt and freshly ground black pepper.

Add black peppercorns, cloves, cardamom pods, bay leaves, and cinnamon stick, stirring to combine.

Add lamb and brown on all sides.

Stir in raisins and yellow split peas, cooking for a few minutes.

Pour in broth and bring to a boil, then reduce heat to low and cover.

Simmer until lamb is tender and cooked through.

Remove lamb and set aside, keeping warm.

Add basmati rice to the pot, stirring to combine with the broth.

Cover and cook on low heat until rice is fluffy and liquid is absorbed.

Fluff rice with a fork and serve with lamb on top.

Garnish with a small pinch of saffron and a drop of lemon before serving.

Cooking Techniques

Equipment Needed

Spice Level: