25-Min Lamb Madfoon with Quick Pickles
Spiced ground lamb layered with fragrant rice, topped with garlicky gravy and a fresh salad of lettuce, cucumber, tomato, red onion, and quick-pickled peppers. Restaurant-worthy in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb ground lamb
- 3 cups cooked white rice
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tbsp whole spices (cumin seeds, cardamom, cinnamon stick, cloves)
- 2 cups, divided fresh vegetables (shredded lettuce, sliced cucumber, tomato, red onion)
- ½ cup pickled peppers, sliced
- 1 cup beef or lamb broth
Instructions
- 1
Heat oil in a large skillet over medium-high. Toast whole spices until fragrant, about 60 seconds.
- 2
Add diced onion and cook, stirring, until softened, 3–4 minutes.
- 3
Stir in minced garlic for 30 seconds, then add ground lamb and break apart with a spoon until browned, 5–6 minutes.
- 4
Add cooked rice and stir to combine and warm through, about 2 minutes.
- 5
Pour in broth and simmer uncovered until liquid reduces and rice is fluffy, 3–4 minutes.
- 6
Divide rice into bowls and top with fresh vegetables, pickled peppers, and pan gravy. Serve immediately.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- measuring cups
- knife and cutting board
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