Monday, April 7, 2014

Mach'boos recipe : a collaboration with IngredientMatcher

A few weeks ago I was contacted by Karl Soderman the founder of IngredientMatcher a new app that shows recipes from around the world with ingredients you have at home.  They wanted a recipe for a national dish to represent my country Kuwait. We agreed on Mach'boos. Which is a popular dish here in Kuwait made traditionally with lamb cubes, basmati rice split peas and golden raisins.

Mach'boos is referred to the way rice is cooked in this dish. Contrary to the way rice is often cooked here in Kuwait "mash'khool" - which the rice is cooked in lots of water, drained and then steamed ( I have a recipe for it here), the rice in this recipe is cooked once "pressed" withe the lamb cooking liquid which makes the it much more richer and flavorful.

 I wanted to participate because I often encounter "authentic" national  recipes only to find out  that it is only inspired by the ingredients found in that region or the foreign's take on the dish.  So this was my chance to represent my country with a recipe that I know is authentic with ingredients we do use daily all the time.

Make sure also to check and like their Facebook fan page as it is filled with links to  authentic recipes from people all around the world.

Mach'boos Recipe


1 kg lamb cubes

1 small onion
1 stick cinnamon
1 tsp peppercorn
1/2 tsp cloves
5 pieces cardamom
2 bay leaves
1 Tbs salt
1/4 tsp ground cinnamon
1/4 tsp ground turmeric
1/8 tsp ground ginger
1/4 tsp ground cumin
additional salt and pepper to taste
1/4 tsp saffron threads dissolved in 2 Tbs hot water, divided
2 Tbs lemon juice
1 Tbs vegetable oil
2 cups long grain (basmati) rice


2 medium onions, chopped

1/3 cup yellow split peas, washed
1/2 cup golden raisins, soaked in water
1 Tbs vegetable oil
1/8 tsp ground cinnamon
1/2 tsp salt
1/2 tsp sugar
dash ground cloves
black pepper to taste

- Preheat oven to 200 c ( 400 F)

- wash and drain rice several times  until water runs clear from the rice, cover with water and mix with 1 tsp salt.

- Wash and drain meat cubes very well. In a large heavy pot, combine meat cubes with 10 cubs of water , all whole spices ( cinnamon, peppercorn, gloves, cardamom and bay leaves) , salt and small onion.

- Over high heat, bring to boil. Once water has come to boil discard the froth that has come on top with a spoon. Cover and let cook over medium-low heat for 90 minutes.

- Meanwhile, make the stuffing. In a small saucepan put split peas , cover with water ( about 2 cups) and mix with 1 tsp salt. Over medium-high heat bring to boil. Cover, reduce heat to medium-low and cook for 20 minutes or until beans are tender. Drain and set aside.

- In a medium pan, over medium- high heat saut
é chopped onions with 1 Tbs oil, until tender and golden brown. Reduce heat to medium-low.  Add cooked split beans and drained raisins. Add cinnamon, gloves, salt, sugar and black pepper. Continue to cook for a few more minutes until everything is well combine. Take off from heat and set aside. 

 - After 90 minutes set a colander over a large ball and drain the lamb cubes. Save the stock and discard whole spices.

- In a small bowl mix all the ground spices, plus more salt if needed ( taste the meat to see if it needs more salt). Rub the dry ingredients over the meat cubes.  Arrange meat on an oven pan.

- Mix 1 Tbs of the saffron water with 2 Tbs lemon juice, 1 Tbs oil and 1 Tbs of the meat stock. Drizzle over meat, cover pan with aluminum foil and enter oven for 15 minutes while you prepare the rice.

- Drain rice from water. In a medium non-stick saucepan put rice and pour meat stock over it until stock covers rice by 2 cm ( slightly less than an inch). Over high heat bring to boil. Cover and reduce to medium-low. Cook until rice absorbs all the liquid and is cooked and fluffy. About 15-20 minutes.

- When it is time to serve, fold meat with stuffing and serve over rice. Drizzle with remaining saffron water. 

Disclaimer: This is not a sponsored post. I was not paid to post, mention or otherwise endorse the app. All thought are my own. 

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