Machboos Kawari

Background and History

Machboos Kawari, often referred to simply as Kawari, is a traditional Arabian dish that holds a place of pride in the culinary heritage of Gulf countries, especially Kuwait. The name 'Machboos' is derived from the Arabic word 'khabas', which means to embed, referring to the embedding of fragrant spices in rice. Historically, this dish is known for its flavorful use of spices and tender meat, often lamb or goat, cooked to perfection over hours. The technique and style of preparing Machboos have been passed down through generations, depicting a rich tapestry of cultural exchanges, particularly from Indian and Persian influences, due to their trade relations. Often served during special occasions and family gatherings, Machboos Kawari is a dish that brings people together, symbolizing community and festivity.

Ingredients

• Rice - 2 cups
• Lamb Shanks - 1 kg
• Onions - 2 large, finely chopped
• Tomatoes - 2 large, chopped
• Garlic - 4 cloves, minced
• Ginger - 1 inch, grated
• Turmeric - 1 teaspoon
• Baharat (Middle Eastern spice blend) - 2 tablespoons
• Cinnamon stick - 1
• Cardamom Pods - 5
• Cloves - 3
• Saffron strands - a pinch, soaked in warm water
• Salt - to taste
• Black Pepper - to taste
• Ghee - 3 tablespoons
• Raisins - 1/2 cup
• Almonds - 1/2 cup, toasted
• Broth (preferably lamb) - 4 cups

Preparation

Preparing the Meat

Begin by washing the lamb shanks thoroughly under running water. Pat them dry with paper towels. In a large pot, add the ghee and heat it over a medium flame. Add the onions and sauté until golden brown. This caramelization will add a rich flavor to the dish.

Spices and Aromatics

Add the garlic and ginger to the pot and stir for about 1 minute until fragrant. Now, incorporate the whole spices - cinnamon, cardamom pods, and cloves. These spices are crucial for the distinctive aromatic profile of Machboos Kawari.

Cooking the Meat

Add the lamb shanks to the pot, ensuring they are covered with the aromatic mixture. Season with salt, pepper, turmeric, and baharat. Stir well to coat the meat with the spices. Allow the meat to sear on all sides, locking in the flavors. Add the tomatoes and cook until they begin to break down.

Cooking Process

Simmering the Meat

Pour in the broth ensuring it covers the meat completely. Reduce heat to a simmer and let it cook for about 1.5 to 2 hours, or until the lamb shanks are tender. This slow cooking time allows the meat to absorb all the spices, making it exceptionally flavorful.

Preparing the Rice

While the meat is cooking, soak the rice in cold water for about 30 minutes. This step helps in reducing the cooking time and ensures fluffy grains.

Combining Meat and Rice

Once the meat is tender, remove it from the pot and set it aside. Measure and strain the broth remaining in the pot, ensuring you have enough liquid to cook the rice. Typically, you'll need about 4 cups. Bring the strained broth to a boil and add the rice. Stir in the soaked saffron strands, which will impart a delightful color and aroma.

Reduce the heat and cover the pot. Cook the rice for about 20 to 25 minutes or until all the liquid is absorbed and the rice is cooked.

Final Steps

Gently fold the cooked lamb shanks back into the pot with the rice and raisins. Cover and let it rest for 10 minutes, allowing the flavors to meld. Meanwhile, toast the almonds until golden brown in a small dry skillet.

Serving and Enjoyment

Transfer the Machboos Kawari to a large serving platter, garnishing it with toasted almonds. This dish is best enjoyed with a side of yogurt or a fresh salad to balance the robust flavors. Ensure that each serving includes a fair share of the succulent lamb and fragrant rice. Gather your loved ones, and indulge in this communal meal that encapsulates the essence of Arabian hospitality. Pair it with a lemon-mint tea to enhance the dining experience.

By following these steps, you can bring the authentic taste of Machboos Kawari into your home, a dish that is not merely a meal, but a gateway to understanding the rich cultural landscape of the Arabian Peninsula.