Week 23 - Italy and Kuwait

Kuwait's national dish had a long list of ingredients and there were numerous instructions, but it was worth it. We did enjoy it, although I wouldn't be in a rush to make it again. It is a bit like hand making ice-cream, a lot of work for something nice, but there are easier ways to get the same thing!

We all love Italian food, so the other days of the week were taken with pizza, Polpetini (one of our favs) as well as Tiramisu; plus I did make some pasta . I have only included the Kuwait recipe as there are so many Italians variations of a theme that we all have our favourite.

Machboos Laham

Prep time

15 mins

Cook time

1 hour 45 mins

Total time

2 hours

Serves: 6

Ingredients

The meat

• 1 kg lamb
• 2½ l water
• 1 small onion
• 1 stick cinnamon
• 1 tsp peppercorns
• ½ tsp cloves
• 5 pieces cardamom
• 2 bay leaves
• 1 tbsp salt
• ¼ tsp ground cinnamon
• ¼ tsp ground turmeric
• 1 pinch ground ginger
• ¼ tsp ground cumin
• salt
• pepper
• ¼ tsp saffron threads
• 2 tbsp lemon juice
• 1 tbsp oil

The rice

• 1 kg rice (basmati)
• 2 onions
• 75 g yellow split peas
• 75 g raisins
• 1 tbsp oil
• 1 pinch ground cinnamon
• ½ tsp salt
• ½ tsp sugar
• ground cloves
• black pepper

Instructions

1. Soak the raisins
2. Preheat oven to 200°C. Cut the lamb into cubes. In a large pot, combine meat cubes with the water, all whole spices, salt and a small onion, quartered.
3. Bring to boil. Once water has come to boil remove the froth that has come on top with a spoon. Cover and let cook over medium-low heat for 90 minutes. Meanwhile, make the stuffing.
4. In a small saucepan put split peas, cover with water and add 1 tsp of salt. Over medium-high heat bring to boil. Cover, reduce heat to medium-low and cook for 20 minutes, until peas are tender. Drain and set aside.
5. Chop the remaining onions and sauté them in oil, until tender and golden brown. Reduce heat to medium-low. Add the cooked split peas and drained raisins. Add cinnamon, gloves, salt, sugar and black pepper. Continue to cook for a few more minutes until eve-rything is well combined. Take off from heat and set aside.
6. After 90 minutes drain the lamb cubes in a colander that is set over a large bowl. Save the stock and discard of the spices.
7. Mix all the ground spices. (Taste the meat to see if it needs more salt.) Rub the dry in-gredients over the meat cubes. Arrange meat on an oven pan.
8. Mix 1 tbsp of saffron water with 2 tbsp lemon juice, 1 tbsp oil and 1 tbsp of the meat stock. Drizzle over meat, cover pan with aluminum foil and enter oven for 15 minutes while you prepare the rice.
9. Wash and drain the rice several times, until water runs clear from the rice, cover with water and mix with 1 tsp salt.
10. Drain rice from water. In a medium non-stick saucepan put rice, pour enough meat stock to cover the rice by 2 cm. Bring to boil over high heat, cover and reduce to medium-low. Cook until rice absorbs all the liquid and is cooked and fluffy – about 15-20 minutes.
11. When it is time to serve, fold meat with stuffing and serve over rice. Drizzle with remain-ing saffron water.

Source: blog.ingredientmatcher.com