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Lamb Machboos

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Total time: 1 hr 30 minutes

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Serves 6

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5.7 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1 tbsp - Olive oil

1 - Onion, finely chopped

1 - Tomato, coarsely chopped

800 g - Lamb shoulder, lean, bone-in, cut into pieces

½ tsp - Black pepper

2 pcs - Cloves

2 - Cardamom pods

½ tsp - Saffron

½ tsp - Cinnamon

½ tsp - Black lime, ground

½ tsp - Bay leaves

½ tsp - Nutmeg

1.5 L - Water

2 pcs - Limes, dried, cut into half and de-seeded

1 cup - Bulgur, washed

½ cup - Raisins

½ cup - Almond slices, roasted without salt


Cooking Pot with Lid, Chopping Board, Knife


1. Heat the oil in a large cooking pot and add the onions. Sauté until golden brown.

2. Add the tomatoes and sauté them for 2-3 minutes. Add the water, lamb pieces, black pepper, cloves, cardamom, saffron, cinnamon, ground black lime, bay leaves, nutmeg and dried limes into the pot. Stir the mixture and boil until the lamb is cooked and tender.

3. Mix in the bulgur and raisins. Make sure that the water level is 3 cm above the bulgur. Stir the mixture and cover the pot. Simmer until the bulgur is cooked and the water is fully absorbed.

4. Serve with the meat on the bulgur and garnish with the roasted almond slices.


1 serving = 361g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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