"Machboos Royale – The Ultimate Lavish Qatari Feast!"

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Machboos Royale: A Lavish Take on the Classic Dish
Serves: 6-8
Prep Time: 30 minutes
Cook Time: 3 hours

Ingredients
For the Lamb:

2.5 lbs (1.2 kg) lamb shanks
2 tbsp ghee or olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1-inch piece ginger, minced
3 tomatoes, chopped
2 dried black lemons (lumi), pierced with a fork
1 cinnamon stick
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
1 tsp turmeric
1/2 tsp ground cloves
Salt and pepper to taste
6 cups water (or enough to cover the lamb)
For the Rice:

3 cups basmati rice, rinsed
1/2 tsp saffron threads, soaked in 1/4 cup warm water
2 tbsp ghee or butter
1 bay leaf
3 cardamom pods
1 cinnamon stick
Salt to taste
For Garnish:

2 large onions, thinly sliced
1/2 cup roasted almonds
1/2 cup golden raisins
1/4 cup roasted pine nuts
Fresh cilantro or parsley, chopped (optional)
Step-by-Step Instructions
Step 1: Prepare the Lamb
Season the lamb: Generously season the lamb shanks with salt, pepper, cumin, and cardamom. Set aside.

Tip: For a richer flavor, you can marinate the lamb overnight with the spices.

Sear the lamb: In a large pot, heat 2 tbsp of ghee over medium heat. Add the lamb shanks and sear until browned on all sides (about 4-5 minutes per side). Remove the lamb from the pot and set aside.

Cook the aromatics: In the same pot, add the chopped onions, garlic, and ginger. Cook until the onions turn golden brown and caramelized.

Add the spices: Stir in cumin, coriander, cardamom, turmeric, cinnamon stick, and ground cloves. Cook for 2-3 minutes until fragrant.

Add tomatoes and dried lemons: Add the chopped tomatoes and dried black lemons (pierced with a fork to release their flavor). Let the tomatoes break down into a thick sauce (about 5 minutes).

Slow-cook the lamb: Add the lamb back into the pot and pour in 6 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the lamb is tender and falling off the bone.

Tip: Skim off any impurities that rise to the surface during cooking for a clearer broth.

Step 2: Prepare the Saffron-Infused Rice
Soak the rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Infuse the saffron: While the rice soaks, place the saffron threads in a small bowl and cover them with 1/4 cup of warm water. Let it sit for 10-15 minutes until the saffron releases its color and aroma.

Customization Tip: You can add a few drops of rose water or orange blossom water to the saffron infusion for an even more luxurious aroma.

Cook the rice: In a large pot, heat 2 tbsp of ghee over medium heat. Add the bay leaf, cardamom pods, and cinnamon stick, cooking until fragrant. Add the drained rice and stir gently for 2-3 minutes to coat it in the ghee and spices.

Add water and saffron: Add 5 cups of water (or enough to cover the rice by about 1 inch) and salt to taste. Stir in the saffron water. Bring the rice to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is cooked and fluffy.

Step 3: Caramelize the Onions & Roast the Nuts
Caramelize the onions: In a separate pan, heat 1 tbsp of ghee or olive oil over medium heat. Add the sliced onions and cook until they are golden brown and caramelized (about 20 minutes), stirring occasionally.

Roast the nuts: In a small dry pan, lightly toast the almonds, pine nuts, and raisins until they are golden and fragrant. Set aside.

Tip: To make the dish extra indulgent, add a few extra nuts like cashews or pistachios.

Step 4: Assemble the Machboos Royale
Layer the lamb and rice: On a large serving platter, start by laying down a generous bed of saffron-infused rice. Place the slow-cooked lamb shanks on top of the rice, ensuring they’re front and center.

Garnish the dish: Scatter the caramelized onions over the lamb and rice, followed by the roasted nuts and raisins. For an extra pop of color, sprinkle with fresh cilantro or parsley.

Customization Tip: Add pomegranate seeds for a touch of color and tang, or drizzle a little pomegranate molasses for a sweet-sour contrast.

Step 5: Serve and Enjoy
Serve the Machboos Royale with a side of yogurt or cucumber raita to balance the richness of the dish. Enjoy this lavish feast with family and friends!

Additional Customization Tips:
Protein Substitutes: While lamb is the traditional choice, you can swap it for chicken, beef, or even fish for a lighter version. Adjust the cooking time based on the protein you use.
Vegetarian Option: Replace the lamb with a variety of roasted vegetables like eggplant, cauliflower, or chickpeas. The saffron rice and caramelized onions will still shine in this version.
Spice Level: For a bit of heat, add a few chopped green chilies or a teaspoon of cayenne pepper to the spice mix.
Sides: Serve with a tangy tomato salsa or a fresh cucumber salad for a refreshing contrast to the rich flavors of the dish.
Conclusion
This Machboos Royale recipe is a true celebration of flavors—each element, from the tender lamb to the aromatic saffron rice, is carefully crafted to bring a luxurious Qatari feast to your table. Whether you're hosting a dinner party or preparing a special family meal, this dish is guaranteed to impress!
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