20-Min Lamb Madfoon with Yogurt & Broth
Fragrant buried lamb and rice infused with spices, finished with cooling yogurt sauce and aromatic broth. A weeknight shortcut to Yemen's most iconic comfort dish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- ¾ lb lamb shoulder, diced
- 1 cup basmati rice
- 1 large onion, sliced
- 1 tsp cumin seeds
- ¾ cup plain yogurt
- 2.25 cups chicken broth
Instructions
- 1
Heat oil in a large skillet over medium-high. Brown lamb, breaking up with a spoon, until surface is seared, ~4 minutes.
- 2
Add sliced onion and cumin seeds. Stir until onion softens and seeds fragrant, ~90 seconds.
- 3
Stir in rice and broth. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender, ~12 minutes.
- 4
While rice cooks, whisk yogurt with a pinch of salt in a bowl.
- 5
Fluff rice with a fork. Divide between bowls, drizzle with yogurt sauce, and ladle a little cooking broth over the top.
Tools you’ll need
- large skillet with lid
- wooden spoon
- small bowl
- whisk
- fork
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