Lamb Mandi

Experience the rich flavors of Middle Eastern cuisine with this aromatic Lamb Mandi, featuring tender lamb and fragrant basmati rice infused with saffron and spices. Perfect for a festive family gathering or a cozy weekend dinner.

• 1 kg lamb, cut into pieces
• 2 cups basmati rice
• 4 cups water
• 2 tablespoons ghee or vegetable oil
• 2 medium onions, sliced
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon Mandi spice mix
• 1 teaspoon salt
• 1 pinch saffron

Method

1. 1

   Heat the ghee or oil in a large pot over medium heat. Add the sliced onions and cook until golden brown.

2. 2

   Add the minced garlic and ginger, sauté for another minute until fragrant.

3. 3

   Add the lamb pieces to the pot and brown them on all sides. Stir in the Mandi spice mix and salt.

4. 4

   Pour in the water and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 60 minutes or until the lamb is tender.

5. 5

   Remove the lamb from the pot and set aside. Strain the broth and return it to the pot.

6. 6

   Add the soaked basmati rice to the strained broth. Bring to a boil, then reduce heat, cover, and cook for about 20 minutes or until the rice is fluffy and cooked.

7. 7

   While the rice cooks, you can grill or roast the lamb pieces for additional flavor, if desired.

8. 8

   Serve the rice on a large platter topped with the lamb pieces, drizzling with saffron-infused water if using.