Madhbi

Experience the rich flavors of Middle Eastern cuisine with Madhbi, a succulent whole lamb marinated in spices and slow-cooked to perfection. Serve it with fragrant basmati rice for a festive family feast or special occasion.

• 1 kg whole lamb
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon cumin
• 1 tablespoon coriander
• 4 cups water
• 1 cup basmati rice

Method

1. 1

   In a large bowl, combine olive oil, salt, black pepper, cumin, and coriander to create a marinade.

2. 2

   Add the lamb pieces to the marinade and ensure they are well-coated. Let it marinate for at least 1 hour or overnight for better flavor.

3. 3

   In a large pot, add the marinated lamb and water. Bring to a boil then reduce the heat to low. Cover and simmer for about 60 minutes until the lamb is tender.

4. 4

   Remove the lamb from the pot and set aside. Strain the broth, reserving the liquid for cooking the rice.

5. 5

   In a separate pot, bring the reserved broth to a boil and add the soaked basmati rice. Cook according to package instructions until the rice is fluffy and fully cooked.

6. 6

   While the rice is cooking, grill the lamb pieces over medium heat until they are golden brown and have a nice char, about 10-15 minutes.

7. 7

   Serve the grilled lamb over the fluffy basmati rice, garnished with fresh herbs if desired.