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A flavorful Emirati dish made with tender lamb, cooked with rice and aromatic spices like turmeric, cinnamon, and black lime.

Traditional Emirati Mathbi

A flavorful Emirati dish made with tender lamb, cooked with rice and aromatic spices like turmeric, cinnamon, and black lime. Perfect for a hearty, festive dinner.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6
Course: Dinner
Cuisine: Middle Eastern
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the Meat:
  • 2 ½ lb lamb shoulder cut into pieces
  • 2 large onions chopped
  • 4 garlic cloves minced
  • 2 tomatoes chopped
  • 2 dried black limes loomi, pierced with a knife
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp cardamom
  • Salt and black pepper to taste
  • 4 tbsp ghee or vegetable oil
  • 4 cups water or broth
For the Rice:
  • 2 cups basmati rice rinsed
  • 3 cups lamb broth from cooking the meat
  • 1 tbsp ghee or vegetable oil
  • 1 tsp cinnamon
  • 1 tsp ground cumin
  • Salt to taste
For the Garnish:
  • Fried almonds
  • Fried raisins
  • Fresh cilantro

Equipment

  • Dutch oven (for slow-cooking)
  • Skillet (for frying spices)
  • Measuring cups and spoons
  • Knife and cutting board
  • Large serving platter

Method
 

Prepare the Meat:
  1. In a Dutch oven, heat 4 tbsp of ghee or vegetable oil over medium-high heat. Add the lamb pieces and brown them on all sides for about 10 minutes. Remove the meat and set it aside.
  2. In the same pot, add the chopped onions and sauté until they are soft and golden, about 8 minutes. Add the minced garlic and cook for another minute.
  3. Stir in the chopped tomatoes, black limes, cinnamon, turmeric, cumin, coriander, cardamom, salt, and pepper. Cook the mixture for 5 minutes, allowing the spices to release their aromas.
Simmer the Meat:
  1. Add the browned meat back into the pot and pour in 4 cups of water or broth. Bring to a boil, then reduce the heat to low and cover.
  2. Let the meat simmer for 1 ½ to 2 hours until it becomes tender and fully cooked. Add more water to ensure the meat is submerged.
Cook the Rice:
  1. While the meat is simmering, rinse the basmati rice under cold water until the water runs clear. In a separate skillet, heat 1 tbsp of ghee or vegetable oil over medium heat. Add the cinnamon and cumin, frying them for 1-2 minutes until fragrant.
  2. Add the rinsed rice to the skillet and stir to coat it with the spices. Pour in the 3 cups of lamb broth from the cooked meat, and bring it to a boil.
  3. Once boiling, reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Serve:
  1. Once the meat is cooked and the rice is ready, arrange the rice on a large serving platter. Place the lamb pieces on top of the rice, allowing the juices to soak into the rice.
  2. Garnish with fried almonds, raisins, and fresh cilantro for added texture and flavor. Serve hot and enjoy.

Notes

  • Storage: Leftovers can be stored in the fridge for up to 3 days.
  • Reheating: Reheat on the stovetop with a little lamb broth to keep the rice moist.
  • Variations: You can substitute the lamb with chicken for a lighter version of the dish. For more depth of flavor, add a pinch of saffron to the rice.
  • Flipping Tip: If you want to achieve a crispy bottom, let the rice cook uncovered for the last 5 minutes.