Yemeni Spiced Lamb Madfoon

Ingredients

• 2 lbs (900g) lamb shoulder, boneless and cut into chunks 2 lbs (900g) lamb shoulder, boneless and cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves 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 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 cups (400g) basmati rice, rinsed and drained 2 cups (400g) basmati rice, rinsed and drained
• Chopped fresh cilantro, for garnish Chopped fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb shoulder chunks to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, combine the ground cumin, coriander, turmeric, cinnamon, cardamom, salt, and black pepper. Sprinkle the spice mixture over the lamb and stir well to coat.
4. 4.
   Pour the chicken broth into the pot and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the lamb is tender.
5. 5.
   Meanwhile, in a separate pot, cook the basmati rice according to package instructions.
6. 6.
   Once the lamb is tender, remove it from the pot and set aside. Increase the heat to medium-high and cook the remaining liquid until it reduces and thickens slightly.
7. 7.
   Return the lamb to the pot and stir to coat it with the reduced sauce.
8. 8.
   Serve the Spiced Lamb Madfoon over a bed of fluffy basmati rice. Garnish with chopped fresh cilantro.

Treat your ingredients with care...

• Lamb shoulder — For the most tender and flavorful results, marinate the lamb shoulder in the spice mixture for at least 2 hours or overnight before cooking.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• If you prefer a spicier dish, add a pinch of cayenne pepper or chili powder to the spice mixture.
• For a smoky flavor, you can grill the lamb shoulder chunks before adding them to the pot.
• If you don't have basmati rice, you can substitute it with jasmine rice or long-grain white rice.
• Serve the Spiced Lamb Madfoon with a side of tangy yogurt sauce to balance the flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Spiced Lamb Madfoon as the centerpiece of a Yemeni-inspired feast. Accompany it with warm flatbread, a fresh salad, and a side of tangy yogurt sauce. Garnish with chopped fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Spiced Lamb Madfoon in a large serving dish, with the fragrant basmati rice forming a bed for the tender lamb chunks. Sprinkle some additional chopped fresh cilantro on top for an appealing visual touch. Serve with pride and let the enticing aroma captivate your guests.