Qatari Majboos with Lamb (Print Version)

A flavorful dish featuring tender lamb, basmati rice, and a blend of aromatic Middle Eastern spices.

# Components:

→ Meat

01 - 3.3 pounds bone-in lamb, cut into large pieces (or chicken alternative)
02 - 1 ½ teaspoons salt
03 - ½ teaspoon black pepper

→ Rice

04 - 2 cups basmati rice, rinsed and soaked for 30 minutes

→ Vegetables

05 - 2 large onions, thinly sliced
06 - 3 cloves garlic, minced
07 - 2 medium tomatoes, chopped
08 - 2 green chilies, slit (optional)

→ Spices

09 - 2 teaspoons ground coriander
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground turmeric
12 - 1 teaspoon ground cinnamon
13 - 1 teaspoon ground cardamom
14 - ½ teaspoon ground cloves
15 - 2 dried black limes (loomi), pierced
16 - 2 bay leaves
17 - ½ teaspoon saffron threads, soaked in 2 tablespoons warm water

→ Liquids & Fats

18 - 4 tablespoons ghee or vegetable oil
19 - 4 cups water or low-sodium chicken stock

→ Garnish

20 - ¼ cup toasted slivered almonds
21 - ¼ cup chopped fresh cilantro

# Preparation Steps:

01 - Sprinkle the lamb pieces evenly with salt and black pepper.
02 - Heat ghee in a large heavy-bottomed pot over medium heat and cook the sliced onions for about 10 minutes until golden brown.
03 - Stir in minced garlic and slit green chilies, cooking for 1 minute until fragrant.
04 - Add the lamb pieces and brown thoroughly on all sides, about 8 minutes.
05 - Stir in chopped tomatoes and continue cooking until they soften, approximately 5 minutes.
06 - Add ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, black limes, and bay leaves; stir to coat the meat evenly.
07 - Pour in water or chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 45 to 50 minutes until meat is tender.
08 - Remove lamb from pot and set aside. Drain soaked rice and add it gently to the cooking liquid; stir lightly to combine.
09 - Place lamb pieces atop the rice and drizzle saffron water over the mixture.
10 - Cover pot tightly and cook on low heat for 25 to 30 minutes until rice is fluffy and the liquid has been absorbed.
11 - Remove from heat and let rest covered for 10 minutes. Gently fluff rice and arrange the meat on a serving platter, garnishing with toasted almonds and chopped cilantro.

# Expert Advice:

01 -
  • It feeds a crowd beautifully while tasting like someone spent hours fussing over it.
  • The fragrant spice blend creates something genuinely special, not just another rice dish.
  • Once it's in the pot, you have time to breathe and gather people around.
02 -
  • Don't rush the onion-browning step—they are the flavor foundation, and rushing them means your entire dish will feel flat.
  • Black limes are worth seeking out online if your store doesn't carry them; they create a depth that regular limes simply cannot touch.
  • Covering the pot tightly in the final cooking stage is essential; any steam that escapes is flavor leaving, and the rice needs that moisture to cook perfectly.
03 -
  • The rice must be properly soaked or it will absorb too much liquid and turn mushy; thirty minutes is the magic window.
  • Cooking on truly low heat during the final stage prevents the bottom from scorching while keeping the top fluffy and light.
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