Machbous Spiced Lamb With Rice Recipes

MACHBOUS - SPICED LAMB WITH RICE

Steps:

• Saute lamb and onions in oil.
• add spices and rest except for rice.
• simmer covered 30 mins.
• add rice and cover simmer 20 mins.
• serve salad, bread, pickles.

MACHBOUS RUBYAN (RICE WITH SHRIMPS)

Steps:

• Soak rice.
• Fry onion and garlic in ghee until golden brown in a large pan.
• Add shrimps, curry powder, cinnamon, bay leaves and cardamom.
• Cook until the shrimps become opaque in colour.
• Remove half the shrimps and keep aside.
• To the pan add baharat, tomatoes, coriander, salt, pepper and turmeric.
• Stir over heat for 5 minutes.
• Add water.
• Bring to a boil then simmer for 3-5 minutes.
• Drain rice and stir into sauce.
• Bring it to the boil and simmer for 10 minutes.
• Cover tightly.
• Simmer over low heat for 25-30 minutes or until rice is cooked.
• Boil almonds.
• Remove their shells and halve.
• Fry until golden brown.
• Serve rice on a large platter.
• Add reserved shrimps and fried almonds to garnish.

SPICED LAMB PILAF

Steps:

• Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
• Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
• Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

LAMB STEAKS WITH MOROCCAN SPICED RICE

Steps:

• Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.
• Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
• Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.