Lamb Machboosh | How To Make Masboos Lamb | Majboos Laham Recipe | Arabic Traditional Food Majboosh

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa adds protein and is gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley is a good substitute for flavor.

Heat vegetable oil in a large vessel.

Add all split ingredients together and sauté for 4-5 minutes.

Add curry powder and sauté for another minute.

Add lamb pieces and stir for 4-5 minutes.

Pour hot water over the lamb and add salt, then cover with a lid and cook for 2 hours on low flame.

Prepare tomato salsa by heating oil in a small vessel, adding garlic and onion, stirring until golden brown, then adding tomato paste and cooking for 1 minute before adding fresh tomato sauce and salt, cooking for 15-20 minutes.

For the rice topping, roast chopped onion in a pan for 5-7 minutes until golden brown, then add vegetable oil and sauté for 2 minutes before adding spices and boiled yellow split peas, mixing well and transferring to another bowl.

After 2 hours, remove lamb pieces and strain the water, discarding unwanted ingredients but keeping the water for cooking rice.

Return the lamb water to the same vessel, keep the flame medium, and pour in pre-washed soaked rice, cooking until the water dries up.

Combine saffron water, vegetable oil, cardamom powder, tomato paste, and cinnamon powder to make a paste, then apply it to the lamb.

Bake the lamb in the oven for 8-10 minutes.

Once the rice absorbs the water, gently mix it and cover, cooking on low heat for about 10 minutes without stirring again.

Transfer the cooked rice to a round flat tray, pour saffron mixed rice on top, and place the lamb pieces on the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary