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
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium-high. Add diced lamb, brown on all sides, breaking up clumps, ~8 minutes.
Step 2
Stir in diced onion and cook until soft, ~3 minutes. Add tomato paste and spice blend, stir for 1 minute until fragrant.
Step 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.
Step 4
Toast bread pieces in a separate dry skillet over medium until lightly charred and crispy, ~2 minutes per side.
Step 5
Fluff rice with a fork, fold in fresh herbs. Taste and adjust salt and pepper.
Step 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
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