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Traditional Kuwaiti Machboos Laham (Spiced Braised Lamb with Saffron Basmati Rice and Daqqoos Sauce)
The national culinary soul of Kuwait: tender bone-in lamb infused with black loomi, cardamom, and baharat spices, pan-crisped and served over fragrant saffron-rosewater basmati rice with fiery garlic Daqqoos sauce.
Prep
20 min
Cook
75 min
Total
95 min
Ingredients
servings
6
- Bone-in lamb shanks or shoulder chunks1300 g
- Aged basmati rice washed and soaked400 g
- Large onions diced250 g
- Fresh ginger and garlic paste2 tbsp
- Dried black limes pierced2 pc
- Kuwaiti Bezar spice blend1 Ā½ tbsp
- Saffron threads steeped in 2 tbsp rose water30 ml
- Clarified butter (ghee)40 g
- Fine salt8 g
Preparation Steps
1
Brown lamb in ghee with onions, ginger-garlic paste, bezar spices, and pierced loomi. Add 1.2L boiling water, cover, and simmer 55 minutes until meltingly tender. Remove lamb and sear in pan with ghee until crusty.
2
Measure 700 ml strained lamb broth, add drained basmati rice, and cook covered on low for 15 minutes. Drizzle saffron rose water over the surface and rest 5 minutes.
3
Fluff fragrant saffron rice onto a banquet platter, crown with crisp browned lamb, and serve hot with garlicky tomato Daqqoos sauce.
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Nutrition Facts
per servingCalories
660
Protein
48g
Carbohydrates
62g
Fat
24.5g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
