Creamy Spiced Lamb and Rice Porridge — Lamb Madrouba Emirati
Emirati slow-cooked rice-and-lamb porridge whisked smooth with cardamom and cinnamon, finished with brown butter, fried onion, and toasted nuts for a celebration weekend.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 560g lamb shoulder dry, rub with 0.5 tsp salt. Finely dice 200g onion; thinly slice 60g onion for crisping. Crush 6 cardamom pods lightly. Pierce 2 dried limes 3 times each. Toast 20g almonds and 20g pistachios separately, chop pistachios. Rinse 140g basmati rice until water runs clear.
Braise
Combine lamb, diced onion, 2 cinnamon sticks, cardamom pods, cloves, bay leaves, ground spices, turmeric, dried limes, and 0.5 tsp salt in a 24cm heavy saucepan or Dutch oven. Pour 1000ml hot water, bring to boil over high heat 2 minutes. Lower to minimum heat, cover tightly, slow cook 35 minutes until lamb shreds easily.
Fry
While lamb cooks, heat 4 tsp neutral oil in a small pan over medium heat. Fry sliced onion 4 to 5 minutes, stirring occasionally, until evenly deep golden. Transfer to paper towel to crisp.
Build
Lift cooked lamb to a board, shred with two forks, discard solids. Return shredded lamb to pot with rinsed rice and cooking liquid. Cover, slow cook on minimum heat 12 minutes until rice is very soft.
Finish
Whisk vigorously over low heat 4 to 5 minutes with a wooden spoon, breaking down rice until the mixture turns smooth, creamy, glossy, and porridge-like. Add a splash hot water if it tightens. Heat 30g butter over medium 90 seconds until foaming and milk solids turn nutty brown. Stir in 1 tsp ground cardamom and 0.5 tsp ground cinnamon off heat.
Plate
Ladle madrouba into 2 deep bowls. Drizzle spiced brown butter generously over surface. Scatter crisp onion, almonds, pistachios, and 10g chopped parsley across the top. Dust lightly with ground cinnamon and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.