20-Min Lamb & Spiced Rice (Madfoon Style)
Tender lamb cooked fast with warm spices over fluffy rice, finished with bright tomatoes, lime, and fresh herbs. This Yemeni-inspired one-pan dinner tastes like it simmered for hours but comes together in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- ¾ lb lamb, diced small (1-inch pieces)
- 1 cup long-grain rice
- ½ medium onion, diced
- 2 cups chicken or lamb broth
- 1.5 tbsp tomato paste
- 1 tsp total ground cumin + cinnamon
- 1 mixed garnish cherry tomatoes, halved; lime; fresh dill & parsley (chopped)
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering. Brown lamb, stirring, until edges caramelize, ~4 minutes.
- 2
Add diced onion and cook, stirring, until softened and fragrant, ~2 minutes.
- 3
Stir in tomato paste and cumin-cinnamon blend. Cook 30 seconds until fragrant.
- 4
Add rice and stir to coat with oil, ~1 minute. Pour in broth and bring to a boil.
- 5
Cover, reduce heat to low, and simmer undisturbed until rice is tender and liquid absorbs, ~12 minutes.
- 6
Fluff with a fork. Top with halved cherry tomatoes, fresh herbs, and a squeeze of lime. Serve immediately.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- measuring cups
- fork
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