Kuwaiti Machboos Lahem Maa Dakkous Lamb And Rice W Tomato Sau Recipes

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KUWAITI MACHBOOS LAHEM MA'A DAKKOUS (LAMB AND RICE W/ TOMATO SAU



Kuwaiti Machboos Lahem Ma'a Dakkous (Lamb and Rice W/ Tomato Sau image

My family likes this dish served with lemon and I would usually serve a salad on the side. Nothing being more symbolic of Kuwaiti hospitality than Lamb Machboos, this dish traditionally prepared by Bedouins with a whole slaughtered sheep. Chicken machboos can be prepared in essentially the same manner, but of course cooking time is reduced. Originally from http://mimisrecipes.blogspot.com.

Provided by UmmBinat

Categories     < 4 Hours

Time 2h5m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 26

1 leg of lamb or 1 k lamb
1 whole cinnamon stick
2 whole cloves
4 cardamom pods
1 onion, cut in quarters
1 whole dried black lime (loomi, pierced a couple times with a skewer)
sea salt
1 teaspoon ground cardamom
1/4 cup oil
3 cups basmati rice
1 pinch of saffron threads soaked in 1/4 cup warm water
1/3 cup sultana, soaked in water
1/3 cup pine nuts
1 large onion, chopped
1 teaspoon ground cumin & 1 tsp ground cardamom (I omit these two 1 teaspoon add 3/4 tsp Baharat Aka Middle East Mixed Spices - the Real Mix)
1 teaspoon dried lime powder (loomi)
sea salt, to taste
1/4 cup oil
1 small onion, chopped
3 garlic cloves, chopped fine
1 tablespoon white vinegar
1 (680 ml) can tomato sauce (like Hunts or a good can plumb tomatoes pureed)
2 tablespoons tomato paste
1/2 cup stock (reserved from cooking the lamb)
sea salt
fresh lemon, halved for serving

Steps:

  • Wash a leg of lamb or large lamb pieces thoroughly and place in a pot. Cover with water and add cinnamon stick, cloves, bruised cardamom pods, and onion & peirced loomi. 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.
  • Rinse the rice, leave to soak in cold water for 15 minutes, then drain well.
  • In a separate pan, heat 1/4 cup oil. Sprinkle meat with a teaspoon of ground cardamom or baharat, brown it in the oil and remove. To the remaining 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. (I do this in the oven covered at 250F (warm) until we are ready to eat).
  • Garnish (Heshew):.
  • Brown onions in a non stick pan without oil and afterf a while with a little water as needed, stirring continuously. Add pine nuts and brown, then add drained sultanas and spices/sea salt. Set aside.
  • Sauce (Dakkous):.
  • Fry onions and garlic till golden. Add remaining ingredients, stir and simmer 5 minutes.
  • Spoon rice onto a shallow dish, top with heshew and meat. Serve with dakkous, lemons and a fresh salad.

Nutrition Facts : Calories 980.4, Fat 39.7, SaturatedFat 5, Sodium 988, Carbohydrate 145.4, Fiber 10.7, Sugar 21.9, Protein 16.8

KUWAITI CHICKEN AND RICE WITH DAQOOS - GARLIC TOMATO SAUCE



Kuwaiti Chicken and Rice With Daqoos - Garlic Tomato Sauce image

Make and share this Kuwaiti Chicken and Rice With Daqoos - Garlic Tomato Sauce recipe from Food.com.

Provided by UmmBinat

Categories     One Dish Meal

Time 3h

Yield 2 serving(s)

Number Of Ingredients 22

1 baby chicken
1 cinnamon stick
salt
3 cardamom pods
1/2 lemon
2 tablespoons rice flour (to be gluten free)
2 whole cloves
1/2 teaspoon turmeric
4 black peppercorns
2 cups basmati rice
2 large yellow onions, finely chopped
1/4 cup golden raisin, soaked in water
3 tablespoons olive oil
1/2 teaspoon dried lime powder, Loomi
1 teaspoon middle eastern mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1 teaspoon brown sugar
2 cups pureed canned tomatoes
2 tablespoons water
2 garlic cloves, crushed
1 tablespoon tomato paste
1/4 cup pine nuts
sliced blanched almond (optional)

Steps:

  • Rinse chicken inside and out.
  • Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, peppercorns, juice of 1/2 lemon and salt to taste.
  • Bring to a boil skimming as required, continue to simmer partially covered until chicken is done (approximately 40 minutes).
  • Remove and drain the chicken, reserving broth though a strainer.
  • Prepare basmati rice according to it's package directions, using broth from chicken instead of water. Add turmeric for colour and salt to taste.
  • While the rice is cooking, cook the onions in a skillet over medium heat, with 2 tablespoons olive oil, until soft.
  • Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in drained raisins, pine nuts, sliced blanched almonds if using, ½ teaspoons bahrat and loomi powder. Cook for one minute. Remove mixture from skillet and set aside.
  • Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken in 1 Tbs. olive oil, turning, until the outside is crispy and brown.
  • For the tomato sauce, add water, chopped tomatoes, crushed garlic, tomato paste, salt, sugar and the rest of bahrat in a small saucepan, sauté until tomatoes are soft and the sauce is well blended.
  • When the rice is done, spread it on a serving platter. Sprinkle the onion mixture over the rice, and place the chicken on top. Pass the tomato garlic sauce to spoon onto individual plates.

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