Majboos Lamb Leg – The Original Saudi Recipe

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 Majboos Lamb Leg – The Original Saudi Recipe

Majboos Lamb Leg is one of the most delicious and savory dishes in Saudi cuisine, perfect for large gatherings, feasts, and special occasions. From Arabicook.com, here is the recipe for Saudi-style Majboos Lamb Leg.

Ingredients for Majboos Lamb Leg

  • 4 cups of rice
  • 1 cup of split chickpeas
  • 1 teaspoon of saffron
  • ¼ cup of rose water

For the lamb:

Majboos Lamb Leg


  • 1 whole lamb leg
  • 1 tablespoon of corn oil
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 or more cardamom pods (as desired)
  • Black pepper, dried lime (loomi), and cloves (as desired)
  • 1 large onion, quartered
  • 1 large tomato, diced
  • 1 teaspoon of turmeric

For the stuffing:

  • 1 large onion, coarsely chopped
  • 1 teaspoon each of mixed spices, ground loomi, salt, and black pepper
  • 1 cup of raisins
  • 1 tablespoon of corn oil

For the rice:

  • 6 cups of lamb broth

How to Prepare Saudi-Style Majboos Lamb Leg

  1. Wash the rice thoroughly, then soak it in salted water for 30 minutes.

  2. Wash the chickpeas and soak them for 20 minutes. Drain, then place them in a pot over medium heat with plenty of water. Cook until tender, then set aside.

  3. Mix the saffron with rose water and set it aside.

  4. To prepare the lamb leg, heat oil in a large pot over high heat and brown the lamb on all sides. Then, add water, spices (cinnamon, bay leaf, cardamom, black pepper, loomi, cloves), onion, tomato, and turmeric. Bring the mixture to a boil, then reduce the heat and cook until the lamb is tender.

  5. For the stuffing, heat oil in a pan and sauté the chopped onions until soft. Add the raisins, drained chickpeas, mixed spices, and oil, stirring everything well. Cook until combined, then set the stuffing aside.

  6. Once the lamb is cooked, drain and reserve the broth.

  7. In a separate pot, heat oil and add the soaked rice, stirring for a minute. Add the reserved lamb broth to the rice.

  8. Shape the rice in the pot into a mound with several small holes on the surface. Pour the saffron and rose water mixture into the holes, then cover and cook until the rice is fully cooked.

  9. To serve, layer the rice on a large platter, place the lamb leg on top, and sprinkle the stuffing over the dish.

Enjoy your delicious Saudi-style Majboos Lamb Leg!

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