Lamb Madfoon (slow-cooked in a pit)

Name: Lamb Madfoon (slow-cooked in a pit)
Total time: 300 min
Yield: 8
Cuisine: Gulf
Ingredients: For the meat:; 2 kg bone-in lamb shoulder and leg, cut into large pieces for wrapping; 2 tbsp coarse salt and 1 tbsp black pepper; 2 tsp ground cumin, 2 tsp ground coriander and 1 tsp ground cardamom; For the rice:; 700 g basmati rice, soaked 30 minutes and drained; 1 onion, quartered, and 2 dried black limes (loomi), pierced; 3 tbsp ghee; 1.1 litres water and salt; For wrapping:; Heavy-duty foil (or banana leaves)

Recipe No.: G-8

Gulf300 minServes 8

Lamb madfoon is a southern Saudi dish in which the lamb is buried with rice in a pit over embers and its fat drips onto the rice. No specific history is known, and it is served at feasts.

Ingredients for Lamb Madfoon

For the meat
2 kgbone-in lamb shoulder and leg, cut into large pieces for wrapping
2 tbspcoarse salt and 1 tbsp black pepper
2 tspground cumin, 2 tsp ground coriander and 1 tsp ground cardamom
For the rice
700 gbasmati rice, soaked 30 minutes and drained
1onion, quartered, and 2 dried black limes (loomi), pierced
3 tbspghee
1.1 litreswater and salt
For wrapping
Heavy-duty foil (or banana leaves)

Method

Slash the lamb to the bone every three fingers, rub with the salt, pepper and spices and leave 2 hours or overnight in the fridge.
Combine the rice, onion, loomi, ghee, water and salt in a heavy pot and seal with foil under the lid.
Wrap the lamb in two layers of heavy foil and set it on a rack right over the rice pot.
Bake at 140°C for a full four hours without opening, checking that the thickest piece reaches 92 to 95°C.
Rest 15 minutes wrapped, then open, fluff the rice and discard the loomi and onion.
Open the lamb parcel over the rice, pull the meat apart with two spoons and serve at once.

Try the interactive Chef Meerath on the main site · هذه الوصفة بالعربية