30-Min Madfoon — Spiced Lamb & Rice Bowl
Tender lamb and fragrant rice layered in a bowl with crispy bread, hummus, and fresh tabbouleh — all the components of Yemen's buried-rice classic without the slow-cook. A complete, viral-ready dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 680
- Protein
- 42g
Ingredients
- 1 lb lamb shoulder, diced into 1-inch cubes
- 1.5 cups long-grain white rice
- 1 medium yellow onion, diced
- 2 tsp cumin, coriander & black pepper (spice blend)
- 2 tbsp tomato paste
- ½ cup fresh parsley & cilantro (chopped)
- 2 pieces pita or naan bread
- ¾ cup hummus & baba ghanoush (store-bought)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Add diced lamb, brown on all sides, breaking up clumps, ~8 minutes.
- 2
Stir in diced onion and cook until soft, ~3 minutes. Add tomato paste and spice blend, stir for 1 minute until fragrant.
- 3
Add 3 cups water and rice, stir once, then cover and simmer over medium-low until rice is tender and water absorbs, ~12 minutes.
- 4
Toast bread pieces in a separate dry skillet over medium until lightly charred and crispy, ~2 minutes per side.
- 5
Fluff rice with a fork, fold in fresh herbs. Taste and adjust salt and pepper.
- 6
Divide rice between bowls, top with lamb. Serve alongside toasted bread, hummus, and baba ghanoush for scooping.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon or spatula
- fork
- cutting board & knife
- measuring cups & spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
