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Kuwaiti Lamb Majboos
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Kuwaiti Lamb Majboos

1 h 50 minServes 4Nutri-Score C€€
from @cookingtales112 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • oil (for sautéing and frying)Pantry75 ml
  • boneless lamb (cut into large pieces)Meat600 g
  • rice (soaked 3 hours, drained)Grains250 g
  • warm water (warm)Other600 ml
  • whole black pepper (whole)Spices6 g
  • cumin seeds (whole)Spices6 g
  • cumin powder (ground)Spices6 g
  • coriander powder (ground)Spices6 g
  • star anise (whole)Spices3 pieces
  • cinnamon stick (whole)Spices2 pieces
  • bay leaf (whole)Spices2 pieces
  • dried lemon (whole)Spices2 pieces
  • green cardamom (whole)Spices3 pieces
  • black cardamom (whole)Spices2 pieces
  • crushed ginger-garlic (crushed)Produce15 g
  • onion (chopped)Produce15 g
  • saltSpices15 g
  • black pepper (ground)Spices6 g
  • saffron (pinch)Spices200 mg
  • milk (for blooming the saffron)Dairy30 ml
  • tomato pastePantry15 g
  • chilli flakesSpices6 g
  • oregano (pinch, dried)Spices500 mg
  • white raisins (for frying)Pantry40 g

per serving

Nutrition

581kcal

Carbs
54 g
Proteins
33 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Pressure cooker
  • Frying pan
  • Saucepan
  • Colander
  • Mixing bowl
  • Pastry brush

step by step

Method

  1. Sauté the aromatics

    • Heat the oil in the pressure cooker and add the whole black pepper, cumin seeds, star anise, cinnamon sticks, bay leaves, dried lemons, green cardamom and black cardamom.
    • Stir in the crushed ginger-garlic and chopped onion and sauté until fragrant.
    Step 1

  2. Pressure-cook the lamb

    • Add the lamb pieces, warm water, salt and black pepper.
    • Close the pressure cooker and cook on very low heat until the lamb is tender.
    Step 2

  3. Strain the yakhni

    • Remove the lamb pieces and set aside.
    • Strain the broth through a colander and reserve a few spoonfuls of the yakhni for the glaze.
    Step 3

  4. Cook the rice

    • Bloom the saffron in the warm milk.
    • Bring the strained yakhni to a boil in a saucepan, add the soaked rice, cumin powder, coriander powder and saffron milk.
    • Cover and cook on very low heat, then switch off the heat and let it rest.
    Step 4

  5. Make the glaze and crisp the lamb

    • Mix the reserved yakhni with the tomato paste, chilli flakes, a little oil and oregano.
    • Brush the mixture over the lamb pieces.
    • Pan-fry the lamb until crispy and golden.
    Step 5

  6. Fry the raisins and serve

    • Fry the white raisins in a little oil until plump.
    • Serve the rice topped with the crispy lamb and fried raisins.
    Step 6
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