20-Min Lamb Madfoon
Spiced lamb over fluffy rice, finished with crispy onions and a drizzle of ghee. A speedy Yemeni weeknight that tastes way more impressive than it takes to make.
- Total time
- 22 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1.5 cups long-grain rice (basmati or jasmine)
- 1 lb ground lamb
- 1 large yellow onion, thinly sliced, divided
- 3 tbsp ghee or clarified butter
- 2 tbsp tomato paste
- 1.5 tsp cumin, coriander, and black pepper (or baharat spice mix)
- 3 cups chicken or lamb broth
Instructions
- 1
Rinse rice under cold water until water runs clear, then drain well.
- 2
Heat 1 tbsp ghee in a large skillet over medium-high heat until shimmering.
- 3
Cook half the onion slices until deeply golden and crispy, ~5 minutes. Transfer to a plate.
- 4
Brown ground lamb with remaining onion slices, breaking meat into small pieces, ~6 minutes.
- 5
Stir in tomato paste and spices, then cook for 1 minute until fragrant.
- 6
Add rice and broth, stir once, bring to a simmer, then cover and cook 12 minutes until rice is tender and liquid absorbs.
- 7
Remove from heat. Drizzle remaining 2 tbsp ghee over top, then scatter crispy onions and serve.
Tools you’ll need
- large skillet with lid
- wooden spoon
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