Kuwaiti Lamb Machboos

1Preparation

1. Rinse the rice until the water runs clear, then soak it in cold water for 30 minutes.
2. Rinse the lamb pieces and pat them dry.
3. Slice the onions, crush the garlic, grate the ginger and chop the tomatoes.
4. Pierce the dried limes and soak the saffron in the rose water.

2Cooking

1. Heat the oil in a large pot and fry the onions until golden brown.

   🔥 medium heat⏱ 12 min timer
2. Add the lamb and brown it on all sides.

   🔥 high heat⏱ 8 min timer
3. Add the garlic, ginger, all the spices and the dried limes, and stir for 1 minute.

   🔥 medium heat⏱ 1 min timer
4. Add the tomatoes and half the coriander and cook until the tomatoes soften.

   🔥 medium heat⏱ 4 min timer
5. Pour in the water, add salt and skim, then cover and simmer until the lamb is tender and comes away easily from the bone.

   🔥 low heat⏱ 80 min timer
6. Lift out the lamb and measure 3 cups of broth in the pot.

   ⏱ 2 min timer
7. Drain the rice and add it to the boiling broth with the rest of the coriander; cook uncovered until the liquid drops to the level of the rice.

   🔥 high heat⏱ 6 min timer
8. Lay the lamb on the rice, drizzle over the saffron rose water, cover tightly and cook until the rice is tender.

   🔥 low heat⏱ 20 min timer

3Serving

1. Spread the rice on a large platter and place the lamb in the centre.
2. Serve with hashw, daqqus and zalata.

💡 Tips & common mistakes

• Common mistake: adding the rice before the lamb is fully tender — it stays tough. Test it with a fork first.
• Skim the foam at the first boil to keep the broth clean.
• Do not stir the rice once covered.

🔁 Substitutions

• Bone-in veal works too with a little more simmering time.