Qatari Majboos Lamb Basmati (Printable)

Tender lamb and aromatic basmati rice cooked with a fragrant blend of Middle Eastern spices.

# What you'll need:

→ Meat

01 - 3.3 lb bone-in lamb, cut into large pieces (or substitute with chicken)
02 - 1 ½ tsp salt
03 - ½ 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 - ½ tsp ground cloves
15 - 2 dried black limes (loomi), pierced
16 - 2 bay leaves
17 - ½ 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 - ¼ cup toasted slivered almonds
21 - ¼ cup chopped fresh cilantro

# Method:

01 - Season the lamb with salt and black pepper.
02 - Heat ghee in a large heavy-bottomed pot over medium heat. Add the onions and cook until golden brown, approximately 10 minutes.
03 - Stir in minced garlic and green chilies; cook for 1 minute to release their fragrance.
04 - Add the lamb pieces and brown on all sides, about 8 minutes.
05 - Incorporate the chopped tomatoes and cook until softened, approximately 5 minutes.
06 - Add ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, black limes, and bay leaves. Stir well to evenly coat the meat with the spices.
07 - Pour in water or chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 45 to 50 minutes, until the lamb is tender.
08 - Carefully remove the lamb pieces from the pot and set aside, reserving the broth.
09 - Add the soaked and drained basmati rice to the broth in the pot. Stir gently to distribute evenly.
10 - Place the lamb pieces atop the rice and drizzle with saffron-infused water.
11 - Cover the pot tightly and cook over low heat for 25 to 30 minutes until the rice is fluffy and liquids are absorbed.
12 - Remove from heat and let stand covered for 10 minutes to allow flavors to meld.
13 - Gently fluff the rice and arrange the lamb on a serving platter. Garnish with toasted slivered almonds and fresh cilantro.

# Expert Advice:

01 -
  • One pot means less cleanup, more time savoring a dish that feels both special and comforting.
  • The spice blend is warm and complex without being aggressive—it welcomes rather than overwhelms.
  • Watching the rice absorb all those savory, aromatic juices feels like cooking magic.
02 -
  • Don't skip the onion-browning stage—this is where the depth comes from, and rushing it means losing half the flavor.
  • Black limes are traditional for a reason; if you can't find them, the dish will still be good, but you'll miss something special and irreplaceable.
  • A tight seal on your pot during the final rice-cooking stage is crucial; if steam escapes, the rice won't cook evenly and might dry out.
03 -
  • Brown your onions low and slow—rushing them on high heat turns them bitter instead of sweet.
  • Don't stir the rice once you've covered the pot; moving it around disrupts the cooking process and breaks the grains.
  • Use bone-in lamb if possible; boneless meat cooks faster but loses some of that deep, savory flavor.
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