Lamb Mandi

user_bradmas
January 24, 2023
66

The Arabian Lamb Mandi Recipe is a delicious preparation of chicken cooked with mandi powder served over a layer of basmati rice. It is packed with flavours and taste of the perfect blend of spices. Serve it along with raita for a delicious meal.

Arabian Lamb Mandi is a traditional Yemeni dish and it’s very popular among all the Arab countries.

The word ‘mandi’ comes from the Arabic word nada, meaning ‘dew’, and reflects the moist ‘dewy’ texture of the meat. The Mandi Masala is a spice mixture made by dry roasting whole spices which give the main flavour to this dish.

Cuisine: Middle Eastern
Course: Lunch
Diet: Non Vegeterian

Prep in 30 Min
Cooks in 90 Min
Total in 120 Min

Ingredients

3 cups of Bradma’s Premium Basmati Rice
1 kg of bone-in lamb meat
1 large onion (cut into quarters)
½ tsp. of saffron
2 tbsp. of rose water
1 tbsp. of curry spice
2 tsp. of mixed spices
1 tsp. of ground cardamom powder
½ tsp. of crushed chili
1 tsp. of turmeric
6 whole cardamoms
6 cloves
6 grains of whole black pepper
1 cinnamon stick
2 bay leaves
1 tbsp. of salt
½ cup of corn oil
2 sliced garlic cloves
1 tbsp. of minced ginger
1 large onion (chopped)
1 green sweet pepper (sliced)

Cooking Instrucions

1. Soak the strands of saffron in the rose water.
2. Wash the rice and soak it in water for 30 minutes.
3. Mix the curry spice, mixed spices, cardamom, crushed chili, and turmeric in a small bowl, and then leave it aside.
4. In a pot, put the meat and fully cover it with water, then let it boil and remove the impurities that appear on the surface and toss them out, then add the onions, cardamom, cloves, pepper, cinnamon, bay leaves, and salt, and leave the pot on medium heat until the meat is thoroughly cooked, then filter the meat and keep your broth hot, knowing that you should get 4 cups of broth in this step.
5. In a pot, heat 3 tbsp. of oil, then add garlic, ginger, and onions, and stir them until they wilt a little, then add half the amount of the mixed spices mixture, stir to mix all the ingredients, and let them wilt a little more, then add the meat and again stir well, then remove the pot and leave it aside.
6. Drain the soaking water from the rice, add the rest of the spices to the rice, then stir to mix.
7. In a saucepan, put about ¼ the amount of the seasoned rice, then add the meat mixture, then spread it to become an even layer, and then distribute the remaining amount of the rice over the meat layer, taking into account the leveling of the surface so that the rice is distributed evenly.
8. Slowly, add the broth and the rest of the oil, then put the pot back on high heat to bring it to a boil, then reduce the heat, cover the pot, and leave it for 30 minutes for the rice to be fully cooked.
9. Spread the saffron and rose water mixture on the mandi, and bon appetit!