Meat machboos combines dried lime and spices with broth used to cook the rice after the meat is ready. Control lime and salt so neither overpowers the dish. This home version uses mixed Saudi Harri lamb cuts and serves about 4.
Ingredients
- 1 kg mixed bone-in Harri lamb cuts and 2 cups basmati rice.
- A large onion, two tomatoes, and two tablespoons of oil.
- 1 pierced dried lime, 4 cardamom pods and a cinnamon stick.
- Half a spoon of turmeric, half a spoon of cumin, salt and pepper.
- Hot water for cooking, and optional raisins or fried onions for serving.
Meat and spices
Sauté the onions, then add the meat in batches. Place the tomatoes, spices and lime, and add hot water. Cook covered over low heat until the pieces are tender and cooked. Time changes with cutting, so do not add rice before making sure the meat is cooked as desired.
Adjust the broth
Taste the cooked broth, and remove the lime if its flavor becomes strong enough. Adjust the salt and measure the liquid according to the amount of rice and its instructions. Reserve the excess broth instead of forcing the rice to absorb all of it.
Rice stage
Add the washed and drained basmati, and reduce the heat after it starts boiling. Cover the pot until the rice is cooked, then let it rest before stirring. You can brown the meat separately for a short time if you want a brighter color when serving, without drying it out.
How do you adjust the flavour?
Start with one dried lime and adjust in a later attempt if necessary. Do not use excessive spices to compensate for unbalanced broth. Serve with salad or yogurt if desired, checking allergens in additions such as nuts or dairy.
Related products from ALRAQI MEATS
Check the product details, weight, preparation options, current price and availability on the product page before confirming your order.