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Madfoon
Saudi Arabia
The great Bedouin feast. Historically the lamb was buried with hot coals in the desert sand.
Saudi buried meat — whole lamb seasoned with spices and slow-cooked in a sealed underground pit for hours. The traditional Bedouin feast method.
Prep
30 mins
Cook
240 mins
Difficulty
Hard
Calories
480 kcal
Serves
10
Calories are an estimate based on ingredients used
Ingredients
1whole lamb, cleaned
3 tbspbezar spice mix
2 tbspsalt
50mloil
500gbasmati rice, cooked separately
fried onions and nutsto garnish
Method
1
Rub lamb inside and out with bezar, salt and oil. Marinate overnight.
2
Slow-cook in a sealed heavy pot at 150°C for 4 hours until very tender.
3
Serve on a bed of rice garnished with fried onions and nuts.
Chef's Tip
The sealed cooking environment steams the lamb in its own juices — do not open the pot during cooking.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.