Lamb Machboos
Machboos is one of the UAE’s favorite meals and is a perfect Iftar meal showcasing rich Emirati heritage. We have given this dish its own flare with our marinade spice solutions. A great recipe for everyday of Ramadan.
Ramzan
Main Course
Ingredients
Lamb Machboos
−
+
Rs0.0
Lamb:
Lamb shoulder, bone in
/kg
3.0 kg
0%
Lamb leg, boneless
/kg
1.0 kg
0%
Knorr Professional Crispy Coating Mix (6X1kg)
/g
120.0 g
0%
Rafhan Corn Oil (1x16L)
/ml
50.0 ml
0%
Cinnamon, sticks
/g
18.0 g
0%
Cardamom pods
/g
13.0 g
0%
Dried lemon
/pc
3.0 pc
0%
Water
/l
5.0 l
0%
Rice:
Basmati rice, washed
/g
700.0 g
0%
Saffron
/g
1.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
25.0 g
0%
Presentation:
Cashew nuts, toasted
/g
100.0 g
0%
Zaatar leaves fresh
/g
5.0 g
0%
/
Lamb:
-
Lamb shoulder, bone in 3.0 kg
-
Lamb leg, boneless 1.0 kg
-
Cinnamon, sticks 18.0 g
-
Cardamom pods 13.0 g
-
Dried lemon 3.0 pc
-
Water 5.0 l
Rice:
-
Basmati rice, washed 700.0 g
-
Saffron 1.0 g
Presentation:
-
Cashew nuts, toasted 100.0 g
-
Zaatar leaves fresh 5.0 g
Preparation
-
Lamb:
- Wash the lamb meat thoroughly with cold water then pat dry with paper towel.
- Rub the Knorr Professional Crispy Coating Mix Marinade on the lamb and marinade in the fridge for 4 hours or more.
- In a pot heat the Rafhan Corn Oil and toast of the cinnamon, cardamom and dried lemon till fragrant.
- Place the lamb in the pot and cover with water, and cover with lid.
- Simmer for 2 hours till tender and skim the scum every few minutes.
- Once tender remove the lamb and reserve the stock.
-
Rice:
- Cook the rice with saffron and 1.2 liter of the Knorr Professional Chicken Stock Powder.
- Bring to the boil, then turn down to a simmer, cover with a lid and cook for 10min, then turn off the heat and steam for 10 more minutes.
-
Presentation:
- Shred the boneless lamb and mix through the rice.
- Plate the rice on a platter, rest the shoulder on the rice and garnish with cashew and Zaatar.
