Kuwaitee Lamb Machboos

After having lived here for so long, it is a shame that it took me so long to cook this at home (I must be the only person too?). 

It is easier than biryani, I felt. Am not sure if this is an authentic recipe but then if you search the net there are so many variations of every recipe. But it was as tasty as the one that son and his friend cooked over a weekend. Children are the first one to try new tastes and if you can join them, you can discover food that you may not taste otherwise.

Kuwaiti Machboos Laham (Spiced Lamb and Rice)

A rich, aromatic rice dish with double-fried lamb and dried raisins for a perfect balance of flavor and texture.

Ingredients (Serves 4-5)

For the Lamb:

• 1 kg lamb (bone-in, cut into chunks)
• 3 tablespoons ghee or oil (divided)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon black pepper
• 1 teaspoon cardamom powder
• 2 dried limes (loomi), pierced or 2 tspn of black lemon powder
• 2 bay leaves
• 4 whole cloves
• 4 green cardamom pods
• 1 small cinnamon stick
• 1 teaspoon salt
• 3 cups water (or as needed)

For the Rice:

• 2 cups basmati rice, washed and soaked for 30 minutes
• 3 cups lamb broth (from cooking the lamb)
• 1 teaspoon salt
• ½ teaspoon saffron (soaked in ¼ cup warm water)
• ½ teaspoon ground cinnamon

Additional Ingredients:

• ½ cup dried raisins (golden or black)
• ¼ cup slivered almonds, toasted
• ¼ cup fried onions (optional, for garnish)
• 2 tablespoons ghee or oil (for frying cooked lamb)

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Instructions:

Step 1: First Frying of the Lamb (Before Cooking)

1. In a large pot, heat 2 tablespoons ghee or oil over medium-high heat.
2. Add the lamb chunks and sear them until browned on all sides (about 5-7 minutes). Remove and set aside.

Step 2: Cook the Lamb

1. In the same pot, add 1 more tablespoon of ghee and sauté the chopped onions until golden brown.
2. Add the garlic and ginger, sauté for a minute, then add all the ground spices (turmeric, cinnamon, cumin, coriander, black pepper, and cardamom powder). Stir well.
3. Return the fried lamb to the pot and mix well with the spices.
4. Add the dried limes, bay leaves, whole spices (cloves, cardamom pods, cinnamon stick), and salt.
5. Pour in the water, bring to a boil, then lower the heat, cover, and let it simmer for 1.5 hours, or until the lamb is tender. (I used my instapot and cooked on high pressure for 35 minutes) 
6. Once cooked, remove the lamb from the broth and reserve the broth for the rice.

Step 3: Second Frying of the Lamb (After Cooking - Optional for Crispy Texture)

1. In a pan, heat 2 tablespoons ghee or oil over medium-high heat.
2. Fry the cooked lamb pieces until golden and slightly crispy on the edges. Set aside.

Step 4: Cook the Rice

1. In the same pot, strain the lamb broth and measure 3 cups of it.
2. Add the drained rice to the pot with the broth, salt, and saffron water. Stir gently.
3. Cover and cook on low heat for 15-20 minutes, or until the rice is fully cooked and fluffy.
4. Once done, sprinkle ground cinnamon and fluff the rice with a fork.

    Note: If Insta pot, the amount of water is same. Close and cook on high pressure for 6 minutes and let it sit for another 10 minutes. 

Step 5: Prepare the Garnishes (Hashew toppings) 

• In a small pan, sauté the raisins in a little ghee until plump. Mix it with the following. 
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon black lemon powder
• Toast the slivered almonds until golden.
• Fry one sliced onion until golden brown

 Check this out for authentic Hashew topping - Facebook

Step 6: Assemble and Serve

1. Spread the rice on a large serving platter.
2. Arrange the double-fried lamb on top.
3. Garnish with fried raisins, toasted almonds, and fried onions.
4. Serve with daqoos (Kuwaiti tomato sauce) and yogurt on the side.

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Enjoy your perfectly spiced, crispy, and flavorful Kuwaiti Machboos Laham! 🍛✨

Methi Chicken Curry (Methi Murgh) Recipe

 

Methi Chicken Curry (Methi Murgh) Recipe

This delicious Methi Chicken Curry is made with fenugreek leaves (methi), giving it a rich, slightly bitter yet aromatic flavor. It's perfect with naan/chappathi/porotta or rice.

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Ingredients:

For the Curry:

• 1 kg (2.2 lbs) chicken, cut into pieces
• 3 tbsp oil or ghee
• 2 onions, finely sliced or chopped
• 2 tomatoes, chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tbsp dried kasuri methi/ fenugreek leaves (roasted and crushed) + 1/2 tspn 
• whole spices (3 cardamoms, 3 cloves, 1/2 tsp cumin, a small piece of Cinnamon)
• ½ cup yogurt, whisked
• 1/2 cup fresh cream
• 2 green chilies, slit
• 1 tsp salt (adjust to taste)
• 2 tsp red chili powder (Kashmiri) 
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1-2 cups hot water (as needed)
• Fresh coriander leaves, chopped (for garnish)
• Ginger slices (for garnish)

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Instructions:

1. Heat Oil: In a large pot, heat oil or ghee over medium heat. Add the whole spices and fry until aromatic.
2. Add Ginger & Garlic: Stir in ginger and garlic paste, cooking for about 1 minute until fragrant.
3. Add Chicken: Add the chicken pieces and fry until the color changes.
4. Add Onions & Green Chilies: Add the sliced onions along with salt and green chilies and cook until soft.
5. Add Tomatoes: Place the chopped tomatoes over the chicken and cover & cook until soft, then mash them with a spoon.
6. Methi, Yogurt & Spice powders: Whisk the yoghurt along with methi and the powders (chilly, turmeric, cumin, garam masala). Add to the chicken and mix well.
7. Simmer: Add hot water as needed for a gravy-like consistency. Cover and let it simmer for 20-25 minutes until the chicken is fully cooked.
8. Fresh Cream : Add fresh cream and mix.
9. Garnish: Add chopped coriander leaves and sprinkle methi leaves. 

Enjoy!

Note: You can substitute dried fenugreek/methi leaves with 1 cup of fresh leaves