Mufattah (traditional Gulf feast dish)
Recipe No.: G-14
Gulf210 minServes 10
Mufattah is one of the best-known feast dishes in Saudi Arabia and is also cooked in Kuwait, Iraq and some Gulf states. Lamb is served on a large platter of rice at weddings and Eid, as a symbol of generosity. This is a home version with large cuts instead of a whole lamb.
Ingredients for Mufattah
- For the lamb
- 3 kgbone-in lamb (leg and shoulder), cut into large pieces
- 2onions, halved, and 6 cloves garlic
- 1cinnamon stick, 6 cardamom pods, 5 cloves and 3 bay leaves
- 3dried black limes (loomi), pierced, salt and black pepper
- For the rice
- 1 kgbasmati rice, soaked 30 minutes and drained
- ½ cupghee
- 1½ tbspmixed spice and 1 tsp turmeric
- 7 cupshot strained lamb broth
- A pinch ofsaffron steeped in water and 2 tbsp rose water
- To garnish
- ½ cuptoasted almonds, ½ cup toasted pine nuts and ½ cup raisins
- 4boiled eggs (optional)
Method
- Put the lamb in a large pot with the onion, garlic, whole spices, loomi and salt, cover with water, bring to a boil and skim.
- Simmer for 2 hours until tender, then lift out the lamb and strain the broth.
- Brown the lamb in a 220°C oven for 20 to 25 minutes, brushed with a little ghee.
- Heat the ghee in a large pot, add the spices and turmeric for 30 seconds, then the drained rice and stir 2 minutes.
- Add the hot broth and bring to a boil, cover and cook on low for 20 minutes, then sprinkle the saffron and rose water and rest 10 minutes.
- Spread the rice over a very large tray and place the lamb on top.
- Garnish with the nuts, raisins and boiled eggs and serve in the middle for everyone to share.
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