Lamb Makboos (Lamb and Rice)

Dinner Tonight

This is a very filling dish of rice and boiled lamb spiced with tomatoes,dried lemon, and spices. It is served with either a side dish of yogurt or dukkoos(tangy tomato sauce/garlic). Many people also add fresh boiled egg, sliced onion, or fresh sliced limes.

La-ham matchboos / fogga ~ Meat with Rice

Serves 6-8

A traditional dish, this is made in the same way as chicken matchboos. A tasty dish which can be served on its own, laham matchboos contains the right amount of spices to give it a tempting aroma which will satisfy the taste buds. Some families add only tomato paste and brown the dish well instead of using fresh tomatoes, but this tends to give the dish a very dark red appearance. This should be served with fresh herbs, sliced limes, dates and fresh buttermilk. I've noticed some families serving home-made pickles and green chillies as an accompaniment.

3 cups rice2 lbs (950gms)

lamb leg and shoulder

1/2 cup corn oil

10 curry leaves

1 teaspoon turmeric

2 teaspoons bezar

3 large onions

3 large tomatoes

2 tablespoons tomato paste

2 stock cubes

2 cloves garlic (crushed)

3 pieces cinnamon bark

3 whole dried loomi

2 tablespoons cleaned dried loomi

pinch cloves

salt to taste

Wash and soak the rice for two hours. Clean the meat and cut into 2" (5cm) pieces. Boil until all froth has formed on top of the pan. Remove meat and discard water. Meanwhile, slice onions and chop tomatoes. Fry onion in the same pot in a little oil until brown, then add garlic, meat and all spices. Turn gently and keep frying for two to three minutes. Add remaining ingredients and add two cups water. Taste for salt at this stage and adjust seasonings if needed. Let the stew reach a good boiling stage and gently lift the rice with a spatula and add to the stew. Reduce heat to medium and leave to simmer for seven minutes with the lid on. Remove lid, stir once, gently and reduce heat to lowest setting. Cover pan tightly with a damp cloth under the lid and don't open again. Let it steam gently for 20 minutes, then turn off heat. Serve hot.

From the book "The Complete United Arab Emirates Cookbook"by Celia Ann Brock- Al AnsariCopyright © 1994 by Celia Ann Brock-Al Ansari