25-Min Lamb Madfoon with Yogurt & Salad
Fragrant spiced lamb layered with rice and baked until golden—the Yemeni buried-rice classic in 20 minutes. Served with cooling yogurt, bright chopped salad, and a sweet pudding side.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb lamb, diced or ground
- 2 cups cooked long-grain white rice
- 1 medium onion, chopped
- 1.5 tsp total cumin, cinnamon, turmeric, and black pepper (or baharat spice blend)
- 2 tbsp tomato paste
- ¾ cup plain yogurt
- 2 cups mixed cucumber, tomato, and fresh cilantro or parsley, chopped (salad)
Instructions
- 1
Heat olive oil in a large deep skillet over medium-high. Brown lamb with onion, breaking up meat, until no pink shows, ~6 minutes.
- 2
Stir in tomato paste, cumin, cinnamon, turmeric, and pepper. Cook until fragrant, ~90 seconds.
- 3
Add cooked rice and 0.5 cup water. Stir gently to combine, then press into an even layer.
- 4
Cover with foil or a lid. Bake at 375°F for 12 minutes until the top edges are golden and fragrant.
- 5
While madfoon bakes, toss cucumber, tomato, and herbs with a pinch of salt and a drizzle of olive oil.
- 6
Serve madfoon warm with yogurt on the side, chopped salad, and a spoonful of any pudding available.
Tools you’ll need
- 12-inch deep skillet or cast-iron pan with lid or foil
- wooden spoon
- measuring cups and spoons
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