A traditional dish, this is made in the same way as chicken
matchboos. A tasty dish which can be served on its own, laham
matchboos contains the right amount of spices to give it a tempting aroma
which will satisfy the taste buds.
Some families add only tomato paste and brown the dish well
instead of using fresh tomatoes, but this tends to give the dish a
very dark red appearance.
This should be served with fresh herbs, sliced limes, dates and
fresh buttermilk. I've noticed some families serving home-made
pickles and green chillies as an accompaniment.
3 cups rice
2 lbs (950gms) lamb leg and shoulder
1/2 cup corn oil
10 curry leaves
1 teaspoon turmeric
2 teaspoons bezar
3 large onions
3 large tomatoes
2 tablespoons tomato paste
2 stock cubes
2 cloves garlic (crushed)
3 pieces cinnamon bark
3 whole dried loomi
2 tablespoons cleaned dried loomi
salt to taste
Wash and soak the rice for two hours. Clean the meat and cut
into 2" (5cm) pieces. Boil until all froth has formed on top of the
pan. Remove meat and discard water. Meanwhile, slice onions
and chop tomatoes.
Fry onion in the same pot in a little oil until brown, then add
garlic, meat and all spices. Turn gently and keep frying for two to
three minutes. Add remaining ingredients and add two cups
water. Taste for salt at this stage and adjust seasonings if needed. Let
the stew reach a good boiling stage and gently lift the rice
with a spatula and add to the stew. Reduce heat to medium and
leave to simmer for seven minutes with the lid on.
Remove lid, stir once, gently and reduce heat to lowest setting.
Cover pan tightly with a damp cloth under the lid and don't
open again. Let it steam gently for 20 minutes, then turn off
heat. Serve hot.