Mandi

Name: Mandi
Total time: 255 min
Cuisine: Indian
Ingredients: 2 tbsps ghee; 2 tbsps olive oil; 1 tsp saffron petals; salt; 1 tbsp black pepper powder; 2 kg lamb; 2 cups Canary basmati; 4 bay leaves; 2 cinnamon sticks; 4 cardamom pods; 3 cloves; 2 lumis; 3 tomatoes; 3 chilies; 2 garlic cloves; small bunch coriander; 1 tsp cumin; salt; 2 tbsps water

4h 15m

Serves 1

facebook.com

Mandi

facebook.com

4h 15m

Serves 1

Directions

1Mix ghee, olive oil, crushed saffron petals, salt, and black pepper powder.
2Rub the mixture on a big piece of lamb such as a topside and a rack.
3Place the aromatics in a baking tray.
4Add boiling water to the tray.
5Add a wire rack with the lamb on top.
6Cover with a baking sheet and tightly seal it with tin foil.
7Place it in the oven on the highest heat for about 20 minutes, then drop it down to a medium for 3 whole hours.
8Roughly blend tomatoes, chili, garlic, coriander, a teaspoon of cumin powder, salt and a touch of water for the sahawuq.
9Wash long grain basmati rice.
10Soak it in hot water for 30 minutes.
11Carefully remove the wire rack from the meat once ready.
12Add the rice to the baking tray.
13Make sure the level of the water is a centimeter above the rice.
14Place the wire rack back on top to keep dripping and cover the tray tightly once again.
15Place it in the oven for about 40 minutes.
16Add charcoal with a drizzle of ghee or oil to the tray.
17Smoke it for about 10 minutes.
18Place the rice on a serving plate, topped with the tender lamb.
19Serve it with the sahawuq and invite your loved ones.

Ingredients

2 tbsps ghee
2 tbsps olive oil
1 tsp saffron petals
salt
1 tbsp black pepper powder
2 kg lamb
2 cups Canary basmati
4 bay leaves
2 cinnamon sticks
4 cardamom pods
3 cloves
2 lumis
3 tomatoes
3 chilies
2 garlic cloves
small bunch coriander
1 tsp cumin
salt
2 tbsps water

Equipment

baking traywire rackbaking sheettin foilfood processorwooden bowlserving plate

Tips

If you don't have a wire rack, just wrap the lamb tightly with tin foil first and add it to the tray.
The sahawuq should be chunky and not too smooth.
Make sure the rice is fragrant and can soak up rich, full-bodied broths.
Add a charcoal to the tray with a drizzle of ghee or oil and smoke it for about 10 minutes to enhance flavor.

Mandi

Mandi

Directions

Ingredients

Equipment

Tips

Related recipes

Cremiges Linsen-Kartoffel-Curry mit viel Gemüse

Masoor Dal Pizza

One-Pot Blackened Chicken with Coconut Turmeric Rice

Chicken Skewers & Rice w/ Salad & Green Chilli Sauce

Sardine Curry

Pinchitos morunos

Kumror Chokka

Pan-seared Chicken in Garlic Sauce

Crockpot Butter Chicken

Besan cheese Sandwich

Chicken Chukauni

Slow cooker chicken tikka massala