Madfoon

Ingredients

• 1.5 kg Boneless leg of lamb
• 500 g Basmati rice
• 2 Onions, large
• 4 EL Vegetable oil
• 2 TL Baharat spice mix
• 1 TL Turmeric
• 0.5 TL Cumin, ground
• 0.5 TL Coriander, ground
• 1 TL Salt
• 0.5 TL Black pepper
• 50 g Raisins
• 50 g Almond slivers
• 1 Liter Hot water or broth

Instructions

1. Thoroughly wash and pat dry the leg of lamb. Rub with 1 tbsp oil, 1 tsp Baharat, turmeric, cumin, coriander, salt, and pepper, then marinate for at least 1 hour (preferably overnight).
2. Finely chop the onions. Heat 2 tbsp oil in a large, oven-safe pot or Dutch oven. Sear the marinated leg of lamb on all sides until golden brown. Remove and set aside.
3. In the same pot, add the chopped onions and sauté over medium heat until soft and golden brown. Add the remaining Baharat spice mix and fry for 1 minute until fragrant.
4. Wash and drain the rice. Add to the pot with the onions and fry briefly. Then add half of the raisins and stir gently.
5. Place the seared lamb on top of the rice. Pour in hot water or broth until the lamb is almost covered. Seal the pot tightly and braise in the preheated oven at 160°C for about 2.5 hours, until the lamb is very tender.
6. Remove the pot from the oven. Carefully lift out the lamb and keep warm. Fluff up the rice in the pot with a fork.
7. In a small pan, toast the almond slivers without fat until golden brown. Add the remaining raisins and warm briefly.
8. Arrange the Madfoon on a large serving platter. Portion the tender lamb and place it on top of the rice. Sprinkle with the toasted almond slivers and raisins and serve immediately.

Nutrition