Majboos al Laham (Lamb with Rice) is a traditional Kuwaiti recipe for a classic dish of lamb, basmati rice and onion cooked in a spiced sauce that's finished with saffron and rose water. The full recipe is presented here and I hope you enjoy this classic Kuwaiti version of: Lamb with Rice (Majboos al Laham).
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Ingredients:
500g leg of lamb
220g basmati rice
1 onion, finely chopped
6 cardamom pods, lightly crushed
4 black peppercorns
3 cloves
2 small cinnamon sticks
2 bayleaves
pinch of saffron threads, soaked in 50ml water
1 tbsp rose water
salt, to taste
oil for frying
Method:
Heat a little oil in a pan, add the onion and spices and fry for about 6 minutes, or until the onion is soft. Add the meat then pour over enough water to cover. Bring to a simmer, cover the pan and cook for 90 minutes.
In the meantime, combine the saffron, water and rose water in a cup and set aside to soak.
Wash and rinse the rice. Place in a large bowl, cover with plenty of water and set aside to soak for 30 minutes.
When the meat has cooked for 90 minutes, strain the stock from the pan. Drain the rice and add to the pan. Now pour in enough of the reserved stock to cover the rice by a depth of 15mm. Bring the mixture to a boil, reduce to a simmer then cover and cook for about 30 minutes, or until the rice is tender and all the liquid has been absorbed.
At this point, pour the saffron water (with the saffron threads) over the rice. Cover the pan and leave over very low heat for 10 minutes.
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