Go Back
A rich Emirati dish featuring tender lamb cooked with aromatic rice and a blend of spices.

Traditional Madghout

A rich Emirati dish featuring tender lamb cooked with aromatic rice and a blend of spices. A flavorful and hearty meal perfect for family dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6
Course: Dinner
Cuisine: Middle Eastern
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the Meat:
  • 2 ½ lb lamb shoulder bone-in, cut into large chunks
  • 2 large onions chopped
  • 4 garlic cloves minced
  • 2 tomatoes chopped
  • 2 dried black limes loomi, pierced with a knife
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp cardamom
  • Salt and black pepper to taste
  • 4 tbsp ghee or vegetable oil
  • 5 cups water or broth
For the Rice:
  • 2 cups basmati rice rinsed
  • 3 cups lamb broth from cooking the meat
  • 1 tbsp ghee or vegetable oil
  • 1 tsp cinnamon
  • 1 tsp ground cumin
  • Salt to taste
For the Garnish:
  • ¼ cup fried almonds
  • ¼ cup raisins
  • Fresh cilantro optional for garnish

Equipment

  • Dutch oven
  • Skillet (for frying nuts and onions)
  • Measuring cups and spoons
  • Knife and cutting board
  • Large serving platter

Method
 

Cook the Meat:
  1. In a Dutch oven, heat 2 tbsp of ghee or vegetable oil over medium-high heat. Add the lamb pieces and brown them on all sides for about 10 minutes. Remove the meat and set it aside.
  2. In the same pot, add the chopped onions and sauté until they are soft and golden, about 8 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the chopped tomatoes, black limes, cinnamon, cumin, coriander, turmeric, cardamom, salt, and pepper. Cook the mixture for 5 minutes, allowing the spices to release their aromas.
Simmer the Meat:
  1. Add the browned meat back into the pot and pour in 5 cups of water or broth. Bring to a boil, then reduce the heat to low and cover.
  2. Let the meat simmer for 2 hours, until it becomes tender and fully cooked. Check occasionally and add more water as needed.
Cook the Rice:
  1. While the meat is simmering, rinse the basmati rice under cold water until the water runs clear. In a separate skillet, heat 1 tbsp of ghee or vegetable oil over medium heat. Add the cinnamon and cumin, frying them for 1-2 minutes until fragrant.
  2. Add the rinsed rice to the skillet and stir to coat it with the spices. Pour in 3 cups of lamb broth from the cooked meat, and bring it to a boil. Once boiling, reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Serve:
  1. Once the meat is cooked, remove it from the pot. Arrange the rice on a large serving platter. Place the lamb pieces on top of the rice. Drizzle any remaining sauce from the pot over the rice and meat. Garnish with fried almonds, raisins, and fresh cilantro. Serve hot and enjoy!

Notes

  • Storage: Leftovers can be stored in the fridge for up to 3 days.
  • Reheating: Reheat on the stovetop with a little lamb broth to keep the rice moist.
  • Variations: If you prefer a spicier version, add chopped green chilies or extra black pepper. You can also use chicken instead of lamb for a lighter version of the dish.
  • Flipping Tip: If you like your rice crispy, you can let the rice cook uncovered for the last 5 minutes for a golden crust.