Arabian Spiced Lamb Madfoon

Ingredients

In this adaptation of Madfoon from Yemeni to Arab cuisine, the main difference lies in the choice of spices. While the original Madfoon recipe uses a blend of Yemeni spices, this Arab version incorporates a combination of cumin, coriander, turmeric, and cinnamon to infuse the lamb with a distinct Arabian flavor profile. Additionally, the rice is cooked with saffron, a popular ingredient in Arab cuisine, to add a vibrant golden color and a subtle floral note. We alse have the original recipe for Madfoon, so you can check it out.

• 500g (1.1 lb) lamb shoulder, cut into chunks 500g (1.1 lb) lamb shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 3 cups (710ml) water 3 cups (710ml) water
• A pinch of saffron threads A pinch of saffron threads
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb, vegetable oil, chopped onion, minced garlic, cumin, coriander, turmeric, cinnamon, salt, and black pepper. Mix well to ensure the lamb is evenly coated with the spices. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
2. 2.
   Heat a large pot over medium heat and add the marinated lamb. Cook until browned on all sides, about 5 minutes.
3. 3.
   Add enough water to cover the lamb, reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the lamb is tender and easily falls apart.
4. 4.
   While the lamb is cooking, rinse the basmati rice under cold water until the water runs clear. Drain well.
5. 5.
   In a separate pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
6. 6.
   Add the drained rice to the pot and stir well to coat the grains with the onion and garlic mixture.
7. 7.
   In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water. Add the saffron water to the rice along with 3 cups of water. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.
8. 8.
   Once the lamb is tender, remove it from the pot and set it aside. Increase the heat to medium-high and cook the remaining liquid until it reduces and thickens slightly.
9. 9.
   To serve, place the cooked rice on a serving platter and arrange the tender lamb on top. Drizzle the reduced cooking liquid over the lamb and garnish with fresh coriander leaves.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in hot water for at least 10 minutes before using them in the recipe.
• Basmati rice — Rinse the rice thoroughly under cold water to remove excess starch and achieve fluffy grains when cooked.
• Lamb shoulder — For the most tender results, choose lamb shoulder with some marbling of fat, as it will melt during cooking and add flavor.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice over the lamb before serving.
• If you prefer a spicier kick, add a pinch of chili powder or cayenne pepper to the spice blend.
• To make the dish more aromatic, add a few whole cloves and cardamom pods to the cooking liquid for the lamb.
• If you don't have saffron, you can substitute it with turmeric for a similar golden color.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Arabian Spiced Lamb Madfoon is traditionally served family-style, with the rice and lamb arranged on a large platter. Garnish with fresh coriander leaves for a pop of color. Serve alongside a refreshing cucumber and tomato salad, and warm Arabic bread to soak up the flavorful juices.

Presentation advice

To create an appealing presentation, arrange the tender lamb pieces on top of the golden rice, allowing the vibrant colors to shine through. Drizzle the reduced cooking liquid over the lamb for an added glossy finish. Garnish with fresh coriander leaves for a touch of green.