Spiced Lamb & Rice (Madfoon)
Yemen's iconic one-pan spiced lamb and rice — tender meat, fragrant basmati, and a buttery layer of crisp rice on the bottom. Skip the 3-hour simmer and sear ground lamb instead for a weeknight that feels special.
- Total time
- 20 min
- Servings
- 4
- Calories
- 612
- Protein
- 28g
Ingredients
- 1 lb ground lamb
- 1.5 cups basmati rice
- 1 medium, diced yellow onion
- 1.5 tsp garam masala
- 4 tbsp butter
- 3 cups chicken broth
Instructions
- 1
Heat 2 tbsp butter in a large skillet over medium-high. Brown ground lamb, breaking it up with a spoon, until no pink shows, ~5 minutes.
- 2
Add diced onion and garam masala. Stir until fragrant and onion softens, ~2 minutes.
- 3
Stir in uncooked basmati rice, coating it in the oil and spices, for 90 seconds.
- 4
Pour in chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid absorbs, ~12 minutes.
- 5
Top with remaining 2 tbsp butter. Let it rest covered for 2 minutes, then fluff with a fork.
- 6
Serve hot. Scrape up the crispy rice layer at the bottom if desired.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- fork
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