🍖 Lamb mofatah

Name: Lamb mofatah
Total time: 150 min
Yield: 6
Cuisine: Saudi Arabia · Arabian Peninsula
Ingredients: 1.5 kg lamb shoulder or leg pieces, on the bone; 600 g basmati rice; 2 onions, sliced; 2 tbsp baharat; 3 tbsp vegetable oil, salt; 250 g plain yogurt to serve

Origin: Saudi Arabia · Arabian Peninsula

900kcal

per serving · 450 g

200kcal

per 100 g

50 gProtein11 g / 100 g

36 gFat8 g / 100 g

90 gCarbs20 g / 100 g

Mofatah (mufattah) is a festive Saudi platter of slow-steamed lamb set on a mound of spiced rice. The meat is cooked until it falls from the bone, the rice absorbs the rich broth and baharat spices, and a spoonful of yogurt or a yogurt sauce on the side cools the dish. It is served on large trays for weddings, Eid and family gatherings and eaten by hand.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not vegetarianbecause of: lamb

Not veganbecause of: lamb, yogurt

Contains dairybecause of: yogurt

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

ricelambyogurtonionbaharat spice mix

Recipe

6 servings150 min

Ingredients

1.5 kg lamb shoulder or leg pieces, on the bone
600 g basmati rice
2 onions, sliced
2 tbsp baharat
3 tbsp vegetable oil, salt
250 g plain yogurt to serve

Method

Brown the onion in oil, add the lamb and baharat and turn to coat.
Cover with water, season with salt and simmer covered for about 2 hours, or steam until very tender.
Rinse the rice, then cook it in 1.2 l of the lamb broth for about 20 minutes until fluffy.
Spread the rice on a large platter and arrange the lamb on top.
Serve with yogurt on the side.

How to make it lighter

Trim visible fat from the lamb and skim the fat off the broth before cooking the rice.
Keep the rice to one cupped handful and add a large salad.
Use low-fat yogurt as the sauce.

History

Mofatah belongs to the family of Gulf rice-and-meat dishes such as kabsa and mandi, and is eaten today mainly in Saudi Arabia, especially at celebrations and when hosting guests.

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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 →