Aromatic lamb machboos

There’s a world of flavour going on inside this spiced Middle Eastern dish. And there’s tender slow-cooked lamb too. What more could you want for an indulgent family dinner?

  • 90 min
Aromatic lamb machboos


  • 300 g basmati rice, soaked for 30 mins
  • 500 g boneless lamb rump, cubed
  • 4 shallots
  • 100 g onion
  • 1 tbsp chopped ginger
  • 3 cloves garlic
  • 1 jar chopped tomatoes (400g)
  • juice of 1 lemon
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp Vegeta all-purpose seasoning
  • 1 tsp each: cinnamon, coriander, pepper and paprika
  • ½ tsp each: cardamom and harissa


  1. Add your spices to a dry heated frying pan. Immediately remove from heat, and mix well to release the aromas.
  2. Add the ginger and garlic to half the spices and add the remaining to the lamb.
  3. Add 400ml water to the lamb and cook for 1 hour.
  4. Thinly slice your onion and shallots and fry in butter and olive oil, adding the remaining spices and chopped tomatoes, then sauté for 2 minutes.
  5. Add cooked lamb and drained rice.
  6. Pour in 700 ml hot water, add Vegeta and lemon juice, and simmer until rice is cooked.

Chef's tip: Rice is easily digestible and does not contain gluten, making it an important part of a gluten-free diet.