Entree: Saudi Arabia – Saudi Bedouin Cuisine – مثلوثة ➤ Mathlūtha (Bedouin one‑pot lamb and wheat pilaf with vegetables and warm spices)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone‑in, cut into 1–2 inch pieces
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) olive oil
- 2 large onions, thinly sliced — about 10 oz (300 g)
- 4 cloves garlic, minced — about 1.5 tbsp (15 g)
- 2 medium carrots, peeled and cut into 1/2‑inch slices — about 8 oz (225 g)
- 2 medium potatoes, peeled and cut into 1‑inch cubes — about 10 oz (285 g)
- 1 cup (240 g) long‑grain rice, rinsed
- 1 cup (170 g) coarse bulgur (cracked wheat), rinsed
- 1 cup (240 g) tomatoes, chopped (or 14 oz can diced tomatoes, drained)
- 4 cups (950 ml) hot lamb or chicken stock
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 4 green cardamom pods, lightly crushed
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 1/2 cup (75 g) frozen peas (optional)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish
- Lemon wedges for serving

Instructions

1. Heat the ghee and olive oil in a large, heavy‑bottomed pot over medium‑high heat. Season the lamb pieces lightly with salt and brown in batches until well colored on all sides, 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium. Add the sliced onions to the pot and cook until soft and beginning to caramelize, 8–10 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the carrots and potatoes and cook 3–4 minutes. Add the ground cumin, coriander, cinnamon, crushed cardamom, black pepper, and the chopped tomatoes; cook 2–3 minutes to bloom the spices.
4. Return the browned lamb to the pot. Add the rinsed rice and bulgur, stirring to coat grains with fat and spices for 1–2 minutes.
5. Pour in the hot stock, scrape up any browned bits, and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer gently until rice, bulgur and lamb are tender, about 35–45 minutes. Check after 30 minutes and add a splash more water or stock if the pot becomes dry.
6. When the grains are tender and the lamb is falling tender, stir in the frozen peas (if using) and adjust seasoning with salt and pepper. Let stand off the heat, covered, for 5 minutes to steam.
7. Fluff gently with a fork, sprinkle chopped parsley or cilantro on top, and serve hot with lemon wedges to squeeze over each portion.