Bahraini Spiced Lamb and Rice — Lamb Machboos
Bahraini bone-in lamb stewed with onion, dried lime, and baharat, layered over basmati rice and finished with crisp fried onion and a fresh herb relish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat lamb dry, rub with 0.5 tsp salt. Dice half the onion finely; grate garlic and ginger; slit chillies lengthwise. Rinse rice until water runs clear. Whisk yogurt smooth. Thinly slice remaining onion for garnish. Chop parsley and coriander; mix with lemon juice and a pinch of salt for relish.
Sear
Heat ghee in a 24cm saucepan over medium-high for 2 minutes until shimmering. Sear lamb on all surfaces for 7 to 8 minutes, turning every 90 seconds, until deeply browned. Lift to a plate.
Saute
Lower heat to medium, add diced onion, cook 5 to 6 minutes until softened and lightly golden. Stir in garlic, ginger, chillies, baharat, turmeric, cinnamon; toast 45 seconds until fragrant.
Build
Stir in tomato paste, cook 1 minute. Add diced tomato and remaining 0.5 tsp salt, simmer 3 to 4 minutes until oil separates at edges. Return lamb, pierce dried limes and add along with hot stock, bring to gentle simmer, cover, cook on low 30 minutes until lamb yields easily when pressed.
Fry
While lamb braises, heat neutral oil in a small pan over medium for 2 minutes. Add sliced onion, fry 6 to 7 minutes until evenly deep golden. Lift to paper towel. Lift lamb to a plate, tent it.
Steam
Stir rinsed rice into broth, level surface, cover tightly, cook on lowest heat 15 to 17 minutes until liquid is absorbed and steam holes appear. Off heat, return lamb, cover, rest 5 minutes.
Plate
Divide rice between two plates, mounding it, set lamb on top, drizzle yogurt over, scatter crisp onion, serve herb relish alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.