Qatari Majboos with Lamb (Print Version)

Tender lamb and fragrant basmati blend with aromatic Middle Eastern spices in this flavorful dish.

# What You Need:

→ Meat

01 - 3.3 lbs bone-in lamb, cut into large pieces (or substitute with chicken)
02 - 1 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Rice

04 - 2 cups basmati rice, rinsed and soaked for 30 minutes

→ Vegetables

05 - 2 large onions, thinly sliced
06 - 3 cloves garlic, minced
07 - 2 medium tomatoes, chopped
08 - 2 green chilies, slit (optional)

→ Spices

09 - 2 tsp ground coriander
10 - 1 tsp ground cumin
11 - 1 tsp ground turmeric
12 - 1 tsp ground cinnamon
13 - 1 tsp ground cardamom
14 - 1/2 tsp ground cloves
15 - 2 dried black limes (loomi), pierced
16 - 2 bay leaves
17 - 1/2 tsp saffron threads, soaked in 2 tbsp warm water

→ Liquids & Fats

18 - 4 tbsp ghee or vegetable oil
19 - 4 cups water or low-sodium chicken stock

→ Garnish

20 - 1/4 cup toasted slivered almonds
21 - 1/4 cup chopped fresh cilantro

# How To Make:

01 - Season the lamb pieces evenly with salt and black pepper.
02 - Heat ghee in a large heavy-bottomed pot over medium heat. Add sliced onions and cook until golden brown, approximately 10 minutes.
03 - Incorporate minced garlic and slit green chilies into the pot and cook for an additional minute to release their fragrance.
04 - Add lamb pieces to the pot and brown thoroughly on all sides, about 8 minutes.
05 - Stir in chopped tomatoes and cook until softened, roughly 5 minutes.
06 - Add ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, dried black limes, and bay leaves; stir well to coat the meat evenly.
07 - Pour in water or chicken stock, bring to a boil, reduce heat to low, cover, and simmer for 45 to 50 minutes until lamb is tender.
08 - Carefully remove the lamb pieces from the pot and set aside.
09 - Add the soaked and drained basmati rice to the simmering broth and stir gently to combine.
10 - Place the lamb pieces atop the rice and drizzle saffron-infused water over the surface.
11 - Cover the pot tightly and cook on low heat for 25 to 30 minutes until the rice is fluffy and the liquid has been absorbed.
12 - Remove the pot from heat and allow it to rest, covered, for 10 minutes before serving.
13 - Fluff rice gently and transfer lamb pieces onto a serving platter. Garnish with toasted slivered almonds and chopped cilantro.

# Expert Advice:

01 -
  • The meat becomes impossibly tender while the rice drinks in all the fragrant spice-infused broth beneath it.
  • One pot means less cleanup, and the layering technique creates magic with minimal fuss.
  • It's a showstopper dish that looks like you've been cooking for hours, but the rhythm is surprisingly forgiving.
02 -
  • Don't skip the browning step for onions—they're the entire foundation, and golden onions taste completely different from pale ones.
  • If your rice comes out mushy, you either cooked it too long or didn't drain it well after soaking; next time, set a timer and watch the clock like it matters.
  • Black limes are worth seeking out online if your market doesn't have them—they're not the same as lemon juice, and the difference is worth the effort.
03 -
  • Toast whole spices before grinding them yourself if you have time—they smell incredible and taste brighter than pre-ground spices that have been sitting in jars.
  • Don't be tempted to uncover the pot while the rice cooks; steam is doing the work, and opening it releases that precious moisture.
Go Back