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Loading...Madfoon is a traditional Saudi Arabian method of slow-roasting lamb by burying marinated meat under a thick layer of scorching sand or hot coals for hours. The buried cooking technique locks in moisture, gently rendering fat and infusing the meat with smoky depth. Served over basmati rice, it is the centerpiece of Bedouin hospitality.
Prep Time40 mins
Cook Time240 mins
Total Time280 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 38 gFat
- 15 gSaturated Fat
- 9 gCarbs
- 2 gFiber
- 4 gSugar
- 48 gProtein
- 920 mgSodium
- 780 mgPotassium
- 160 mgCalcium
- 6 mgIron
- 6 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the lamb and marinade
- 3 lbs bone-in lamb shoulder, cut into large chunks
- 1 cup plain whole-milk yogurt
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp tomato paste
- 2 tbsp fresh lemon juice
- 2 tsp kosher salt
- 1 tsp ground black pepper
For the spice rub and wrapping
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 3 dried black limes (loomi), cracked
- 3 bay leaves
- 2 large onions, thickly sliced
- 4 tbsp ghee, melted
- 6 large banana leaves or heavy-duty aluminum foil sheets
- 8 cups clean dry sand or 10 lbs rock salt for the oven method
Directions
- In a large bowl, whisk yogurt, garlic, ginger, tomato paste, lemon juice, salt, and pepper. Add lamb chunks and toss to coat thoroughly. Cover and marinate at least 4 hours or overnight in the refrigerator.
- Combine cumin, coriander, turmeric, cinnamon, black pepper, cloves, and cardamom in a small bowl. Pat the marinated lamb dry and rub the spice mixture generously over every piece, pressing so it adheres.
- Lay banana leaves (or foil) on a flat surface. Place a bed of sliced onions and bay leaves in the center, then stack the spiced lamb on top along with cracked dried limes. Drizzle melted ghee over the lamb.
- Fold the leaves tightly around the meat to create a sealed double-wrapped parcel, tying with kitchen twine. If using foil, wrap in at least three layers, sealing each layer firmly to lock in steam.
- Preheat oven to 325°F. For the home oven method, place the wrapped parcel in a deep oven-safe pot, then completely bury it under preheated rock salt or sand. Cover the pot with a tight lid and bake for 4 hours without opening.
- Alternatively, for the traditional method, dig a pit 18 inches deep, line it with hot coals, lower the wrapped parcel in, and cover with more hot coals and a layer of earth for 4 to 5 hours.
- Carefully unearth or unbury the parcel and let it rest 15 minutes before unwrapping. The meat should be fall-apart tender and falling off the bone.
- Strain the rich cooking juices from the parcel and spoon them over the lamb. Serve hot with steamed basmati rice, flatbread, and a side of fresh tomato salad.
Cook’s Notes
- Dried black limes (loomi) are essential for authentic flavor; find them at Middle Eastern markets or substitute with 2 tbsp fresh lime juice and 1 tsp dried lime zest.
- For a smoky outdoor flavor, finish the unwrapped lamb over a charcoal grill for 3 to 4 minutes per side after unburying.
- If lamb shoulder is unavailable, bone-in leg pieces or even a whole chicken works with the same method; reduce cook time to about 2 hours for chicken.
- Always use oven mitts and long tools when handling the hot salt or sand; the internal temperature can exceed 400°F.
- Leftover shredded madfoon keeps 3 days refrigerated and makes an excellent filling for Saudi-style stuffed flatbread.
