Freej Soweileh – Lamb/Mutton Machbous - Kuwaiti Comfort food

I've always been wanting to write about this dish for a long time but probably haven't had the best words to describe it. This is one of our favourite dishes from many years in Kuwait and here's my take on it.

I’m sure most of you in Kuwait have visited this restaurant, but if you haven’t, then this is a must do. Freej Soweileh is an authentic Kuwaiti restaurant serving Kuwaiti food in addition to other Arabic dishes. However the star dish of this restaurant is the Lahamb Machbous or Lamb/mutton Machbous. Kuwait's own amalgamation of rice and meat flavours combined.

Now this is what you would call comfort food. We prefer to get a mega serving of this dish in the comfort of our home, sit in our comfy clothes and gorge on this dish.

I haven’t had anything like this anywhere. The quality of meat is so tender that it melts in your mouth. The long grains of rice slowly passing down your throat, giving you that satisfaction, that magic feeling, making you content. This dish has been cooked by someone who is an expert and has been conjured with some magical ingredients with a method that I have found that no one can replicate. Ofcourse if you have eaten this at Kuwaiti homes, only then you will find superior flavours. However, with no such options any more, Freej Soweileh is our only such source and a great one indeed. I had the priviliege of tasting this dish in my early years when I was employed with a Kuwaiti army man and who would have food coming everyday from his home. Partly one of the reasons for me being so chubby. I have tried many restaurants who tried to replicate this dish, but till date have not found any who could match the same taste. The flavour is so distinct that those who have tasted it will know how I feel. Every time we eat this dish, it has the same taste and consistency.

Other than the Lamb Machbous, they also serve Chicken machbous which for some reason can never match the taste of the Lamb flavours. The fish (Pomfret) Machbous is also pretty good but somehow the quality of the fish is not upto the mark simply because the fish used is frozen. Fresh Pomfrets cost a bomb and I doubt it will be feasible at the price they charge. However it is a very good dish. The machbous is served along with a dish of Dakous which is a tomato based gravy. This may be added to your rice which gives you that free flow down your throat..... Ummm yummmm.. I’m drooling. Also served are condiments like a roughly ground fresh green chilly in oil, a red chilli mix and a garlic and carrot pickle which is sour and delicious.

The other noteworthy dishes are the lamb Kebabs and the Kibbeh which are both stunning. However, we keep off the appetizers as we go only to enjoy the machbous. You can have some soup which is served in a bread bowl and some baba ghanouj which is served in a deep fried crisp dough dish.

I guess this dish may happen again on the weekend. You guys who haven’t tried must if you are in Kuwait.

A sweet desset called Luqaimat is also served along with arabic coffee

A short quick glimpse of the Kitchen

Nihari (Mutton / Lamb Shanks Gravy)

As our daughter had returned back from India for holiday, we made one her favorite dishes. Mutton Nihari! Usually it is easier to buy Nihari from a restaurant as the cooking process is long, however it is very difficult nowadays to get this dish as very few restaurants make it and those who do, have not been able to master this dish and provide it regularly with the same consistency.

In the old days the meat was usually cooked with all its ingredients on slow fire for hours till the fat melts and the meat literally falls off. But nowadays due to our busy lives and to save time, a pressure cooker is ideal to quicken the cooking process. The meat should be pressure cooked just enough as you will need another hour of cooking the meat with the gravy so that the masala blends well with the meat.  We used full lamb shanks but meat with bones can be used, preferably from the leg. Bone marrow gives it that additional kick and makes it a superbly flavoursome gelatinous gravy.

You can use a ready-made/ packaged Nihari masala from the store, which actually makes sense due to the no. of ingredients involved or use the recipe as given below.

For the Nihari masala – Grind the below spices to a fine powder

2 Bay leaves

1 ½ tbsp Fennel seeds

¼ Nutmeg

1 blade of Mace

10 to 12 Black peppercorn

6 to 8 Green cardamom

5 to 6 Cloves

1 ½ tsp Cumin seeds

2 sticks Cinnamon sticks

1 Black cardamom

1 Star anise

7 to 8 Kashmirir red chilies

1 tbsp Roasted chana dal

½ tbsp Poppy seeds

Other Ingredients

1 kg Mutton with bones / Lamb Shanks

6 to 8 tbs Oil / ghee may be substituted

4 medium sized onions – finely chopped

3 tbsp ginger/ garlic paste

1 tbsp red chilli powder

Water as required

Salt as per taste

2 tbs Wheat flour mixed with little water to thicken the gravy

1 tbsp Lemon juice

METHOD

Pressure cook the mutton with enough water and salt (a few full spices can be added for flavour) till the meat gets soft enough and tender. Separate the stock and keep aside.

In another vessel heat the oil and add the onions till nicely brown, add the ginger paste along with the chilli powder and ground Nihari masala. Fry well. Add the mutton stock with some water and let it simmer on slow fire for an hour. Check the taste once done and add salt if required.

Make a mixture of wheat flour with some water and add this to the gravy. Stir well to avoid lumps from forming. Add lemon juice and simmer on slow fire till the gravy is thick and the fat floats on the top.

Garnish with ginger, coriander leaves and green chillies.

Serve hot with your favourite naan or roti. We also had it with rice and it was awesome