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Nutrition Facts
Serving Size 1 (583g) Recipe makes 4 servings The following items or measurements are not included below: baharat 1/2 teaspoon limes
Calories 778
Calories from Fat 231		(29%)
Amount Per Serving		%DV
	Total Fat 25.7g	39%
	Saturated Fat 10.5g	52%
	Monounsaturated Fat 10.8g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 132mg		44%
Sodium 112mg		4%
Potassium 938mg		26%
Total Carbohydrate 90.1g		30%
	Dietary Fiber 4.0g	16%
	Sugars 6.5g
Protein 43.4g		86%
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Machbous - Spiced Lamb With Rice

Recipe #168287 | 1 hour | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: chef zermane dit zermaki
May 16, 2006

From Traditional Arabic cooking - miriam al hashimi to try

SERVES 4 -6 (change servings and units)

Ingredients

1 kg lamb, jointed
2 large onions, chopped
4 tomatoes, peeled and chopped
2 tablespoons parsley, chopped
1 tablespoon baharat
1/2 teaspoon ground lime (loomi)
1/2 teaspoon turmeric
2 cups rice
2 1/2 cups water or stock
oil
salt
pepper

Directions

1
Saute lamb and onions in oil.
2
add spices and rest except for rice.
3
simmer covered 30 mins.
4
add rice and cover simmer 20 mins.
5
serve salad, bread, pickles.

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Featured Reviews for This Recipe

From: UmmBinat

On Jan 15, 2010

Wonderful, DH, DD and I enjoyed this with a couple changes. I used bone in but it had a lot of fat so I cut as much off as possible first. Then I simmered it in water just to cover with a whole black loomi for 1 1/2 hours to make it tender skimming as required at the beginning. After I sauted the onions with the lamb pieces placed on top. I did not use the ground loomi. After the onions were soft and I had added the spices I returned the mixture to the stock I had made from simmering the meat at the beginning and simmered another 20 minutes throwing in a hand full of black raisins. I then strained the stock and reserved all the rest on the side. I rinsed the rice, for which I used white Basmati and used enough stock that would cook the rice, sea salt to taste and spread the rest of the lamb mixture over top cooking on the burner until half done and then into a greased pan in a low oven until done. I find that way it cooks more evenly. I served it with Kuwaiti Tomato Sauce (Dukkous Al-Tamat) which I highly recommend, fresh lemon slices and a fresh salad. I will definitely make this again the same way.

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