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Madhbi
Madhbi (مضبي): Dhofari lamb cooked on hot flat stones with just salt
In the hills around Salalah in Dhofar, southern Oman, madhbi is cooked when families head out into the khareef, the green monsoon season: flat stones are heated on a fire until they shimmer, and pieces of lamb or goat are laid straight on them with nothing but salt. The meat sears hard, keeps its juices and picks up a clean, smoky flavour. At home a heavy cast-iron griddle or skillet heated for a long time does the same job. Eat it with flatbread, raw onion, lime and a fresh chilli. The usual mistake is putting the meat on before the stone is hot enough, so it stews in its own juice. Chef's tip: cut the lamb thin enough to cook through quickly, about 1.5 cm, and keep the bones in for the best flavour.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 2 ¼ lb lamb leg or shoulder chopsabout 1.5 cm thick, on the bone
- 2 tsp coarse salt
- 1 tbsp vegetable oilfor the griddle
- 1 red onionsliced
- 2 limesin wedges
- 2 green chillies (optional)to serve
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Method
0/5 doneStep 1: Take 2 ¼ lb lamb leg or shoulder chops out of the fridge 30 minutes before cooking and pat it dry. Sprinkle both sides with 2 tsp coarse salt.
30 minStep 2: Heat a heavy cast-iron griddle or a clean flat stone over a high heat for at least 10 minutes, until a drop of water dances and vanishes at once.
10 minStep 3: Wipe the griddle with 1 tbsp vegetable oil, then lay on the lamb in a single layer without crowding. Leave it alone until it lifts away with a dark crust.
5 minStep 4: Turn and cook the other side. Cook to at least 145°F in the centre for medium, or 158°F or more for well done; cook in batches, keeping cooked pieces warm.
15 minStep 5: Rest the lamb for 5 minutes, then serve with 1 red onion, 2 limes, 2 green chillies and warm flatbread.
5 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 46 g
- Carbs
- 4 g
- Fat
- 30 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does madhbi take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of limes?
- Lemon, same amount.
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