Southern

Southern Lamb Madghout

An authentic recipe for Southern lamb madghout cooked in a pressure cooker with tender meat, richly spiced flavor, and rice fully infused with the broth.

1 h 5 min 4 servings 685 cal/serving Medium 6 views
Southern Lamb Madghout

Instructions

  1. Sautéing the Onion
    In a pressure cooker, heat the vegetable oil, then add the onion and sauté until softened and golden. · 5 min
  2. Adding the Aromatics
    Add the minced garlic and whole spices (cardamom, cinnamon, cloves, and dried lime), and stir for one minute until the spices are fragrant. · 1 min
  3. Browning the Meat
    Add the meat pieces and stir with the onions and spices over medium-high heat until browned and the color changes. · 7 min
  4. Simmering the Base
    Add the tomato paste, chopped tomatoes, and ground spices, and stir well until the tomatoes break down and the sauce thickens with the meat. · 5 min
  5. Pressure Cooking the Meat
    Pour the boiling water over the meat, securely close the pressure cooker, and let it cook over medium heat for 35 minutes until the meat is fully tender. · 35 min
  6. Adding the Rice and Adjusting the Broth
    Release the steam and safely open the pot, then add the salt, drained rice, and green chilies. Ensure the broth covers the rice by about one centimeter (add a little boiling water if necessary). · 3 min
  7. Cooking the Rice and Serving
    Reseal the pressure cooker and cook over very low heat for 10 minutes until the rice absorbs all the broth and is completely done, then let it rest for 5 minutes before serving. · 10 min

Nutrition / serving

685
cal
39
protein g
62
carbs g
31
fat g

Chef's tips

To achieve the classic Madghout texture, which is slightly moist and not entirely dry or separate-grained, ensure the broth has not completely evaporated before adding the rice, and use lamb with a good amount of fat to give the rice richness and superb flavor.