leg of lamb, cut into chunks, with bone
whole cinnamon stick
onion, cut in quarters
large potato, sliced
tsp ground cardamom
tsp mixed spices (called bhar at local supermarkets)
tsp dried lime powder
cup Noor Oil
cups basmati rice, rinsed, presoaked
pinch of saffron threads soaked in ¼ cup warm water
cup zereshk, a type of berry
large onion, chopped
Machboos, or kabsa, is a popular dish in the Arabian Gulf and often enjoyed during Ramadan, and on normal days as well. It is a hearty meal that has a multitude of flavors.
Wash a leg of lamb thoroughly and place in a pot.
Cover with water and add cinnamon stick, cloves, cardamom pods, and onion. Simmer 1 1/2 hours or until the meat is tender, skimming as necessary. When meat is tender, remove the meat, and strain and reserve the stock.
In a separate pan, heat 1/4 cup of the Noor Oil. Sprinkle meat with dried lime powder, a teaspoon of ground cardamom and mixed spices and brown it all with Noor Oil. Set aside.
To the remaining Noor Oil, add the drained rice and stock amount required to cook rice & salt. Bring to a boil, reduce heat, and simmer till all the liquid is absorbed. Pour saffron water over rice and top with meat.
Cover well and warm on lowest heat for 15 minutes.
For the garnish, brown onions in a pan with 3 tablespoons of Noor Oil and stir continuously. Add cashews and brown. After that add the zeresh and set aside. Spoon rice onto a shallow dish, serve the meat on top and garnish with the browned onions, cashews and zereshk.
Serve the Machboos with a green salad and yoghurt.