Mukshabat

About Mukshabat

Mukshabat is a traditional and beloved dish with roots in Middle Eastern cuisine. Known for its aromatic spices and rich flavors, Mukshabat is a communal dish often served during festive occasions and family gatherings. The dish combines tender cuts of stewed meat with rice and a medley of spices, offering a comforting and hearty meal. Over the centuries, variations have emerged, adapting to regional tastes and available ingredients but always maintaining its cultural significance.

Ingredients

• Rice - 2 cups
• Lamb - 500g, cubed
• Onion - 1 large, finely chopped
• Garlic - 3 cloves, minced
• Tomato - 2 medium, diced
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Cardamom - 4 pods
• Cinnamon - 1 stick
• Bay leaf - 2 leaves
• Saffron - a pinch
• Salt - to taste
• Black pepper - to taste
• Butter - 2 tablespoons
• Olive oil - 2 tablespoons
• Yoghurt - 1 cup
• Mint leaves - for garnish
• Almonds - a handful, toasted
• Water - 4 cups

Preparation

Step 1: Prepare the Saffron Infusion

Begin by soaking the saffron in 2 tablespoons of warm water. Let it infuse as you prepare the other ingredients.

Step 2: Marinate the Lamb

In a large bowl, combine the lamb cubes with yoghurt, 1 chopped onion, garlic, cumin, coriander, and turmeric. Mix thoroughly to coat the lamb evenly. Cover and refrigerate for at least 1 hour, allowing the flavors to meld.

Cooking Process

Step 1: Cooking the Lamb

In a large pot, heat olive oil and butter over medium heat. Add the marinated lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.

Step 2: Prepare the Base

In the same pot, add remaining chopped onion and sauté until translucent. Add tomatoes and cook until softened. Stir in the cardamom, cinnamon, and bay leaves.

Step 3: Return the Lamb

Add the lamb back to the pot. Pour in 4 cups of water and season with salt and black pepper to taste. Bring to a boil, then cover and simmer until the lamb becomes tender, approximately 1.5 hours. Use a cooking timer to keep track.

Step 4: Cook the Rice

In a separate pot, bring 4 cups of water to a boil. Add rice, a pinch of saffron water, and a little salt. Boil until the rice is halfway cooked. Drain and set aside.

Step 5: Assemble the Mukshabat

Remove the lamb pieces from the broth and set aside. Layer the half-cooked rice over the broth in the pot. Gently place the lamb pieces on top of the rice. Drizzle the remaining saffron water over the top.

Step 6: Steaming the Dish

Cover the pot tightly with a lid. Cook over low heat for about 30 minutes, allowing the rice to absorb the flavors and steam perfectly. Make sure to use a cooking timer for precision.

Enjoying Mukshabat

Once cooked, gently fluff the rice with a fork. Serve the Mukshabat on a large platter, garnished with mint leaves and toasted almonds. Pair it with a side of fresh salad or traditional yogurt sauce to enhance the meal’s flavor profile. Mukshabat is best enjoyed shared around a table with family and friends, honoring its roots as a dish of warmth and togetherness.