🍖 Lamb Madhbi
Lamb madhbi is a Yemeni dish of lamb pieces seared on hot stones over embers. The meat is seasoned with garlic, cumin, black pepper and turmeric, so it chars quickly on the outside while staying tender inside. It is served with rice cooked with onion and usually with sahawiq, a fresh tomato and chilli relish.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 800 g lamb pieces (leg or chops)
- 300 g basmati rice
- 1 onion, chopped
- 4 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp black pepper
- ½ tsp turmeric
- 1 tbsp oil
- Salt
Method
- Season the lamb with garlic, cumin, pepper, turmeric and salt; leave 30 minutes.
- Fry the onion in the oil, add the rice, 600 ml water and salt and cook covered for 18–20 minutes.
- Heat a heavy stone or cast-iron pan until very hot.
- Sear the lamb for 4–6 minutes per side until charred and cooked to your liking.
- Serve the lamb over the rice with a tomato and chilli relish.
How to make it lighter
- Pick lean leg pieces and trim off the fat before cooking.
- The stones need almost no oil, so skip extra oil on the meat.
- Serve with a big tomato and herb salad and a smaller rice portion.
History
Madhbi takes its name from the practice of grilling on heated stones, a technique long associated with Yemen. It is widely served today in Yemeni restaurants in Yemen and Saudi Arabia.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →