25-Min Lamb Madfoon with Spiced Rice
Tender lamb, fragrant spiced rice, and a silky yogurt sauce — all built in one skillet in under 20 minutes. Serve with fresh tomato-cucumber salad and pan drippings gravy for a complete Yemeni dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
- 1.5 lbs lamb shoulder or leg, cut into 1-inch chunks
- 2 cups long-grain white rice
- 1 large onion, diced
- 2 tbsp tomato paste
- 1 cup plain yogurt
- 4 cups beef or lamb stock
- 2 tsp baharat spice blend (or cumin + cinnamon + coriander)
- 3 tbsp ghee or neutral oil
Instructions
- 1
Heat ghee in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add lamb chunks and sear without stirring for 2 minutes until edges brown, then stir and cook 3 more minutes until mostly browned.
- 3
Add diced onion and stir until softened and fragrant, about 2 minutes.
- 4
Stir in tomato paste and baharat spice, coating the lamb. Cook 1 minute until fragrant.
- 5
Pour in stock and bring to a boil, then add rice and stir gently. Reduce heat to low, cover tightly, and simmer 12 minutes until rice is tender and liquid absorbs.
- 6
Stir yogurt gently into the pan off heat until creamy; do not overmix. Serve with tomato-cucumber salad and pan drippings spooned on top.
Tools you’ll need
- 12-inch skillet with lid
- spoon for stirring
- knife and cutting board
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