Lamb Mandi
Ingredients
- 1 kgLamb shoulder (cut into large chunks)
- 500 gWhite rice (rinsed)
- 2 tbspghee
- 2 pcYellow onion (sliced)
- 3 pcGarlic (crushed)
- 1 tbspCumin ground
- 1 tspTurmeric powder
- 1 tspBlack pepper ground
- 1 tspCardamom powder
- 4 pcClove
- 1 pcCinnamon stick
- 2 pcBay leaf
- 1.2 LMineral water
- 1 pinchGray sea salt
- 1 pcCharcoal
- 500 gBasmati Rice
Method
Fork-tender lamb shoulder served over fragrant rice that has absorbed all the meat juices. The distinct smoky aroma and warm spices define this iconic dish.
- 1
Rub the lamb with the cumin, turmeric, and pepper mix. In a large pot, heat the ghee and sear the meat on all sides until a deep golden crust forms.
- 2
Add sliced onions and crushed garlic to the meat fat. Let them color slightly. Toss in cloves, cardamom, cinnamon, and bay leaf so the aromas release into the fat.
- 3
Pour in the water. Cover and simmer on low heat until the meat is tender and falling off the bone. This should take about 1.5 hours.
- 4
Remove the meat. Pour the rice into the boiling broth. The liquid should be two centimeters above the rice. Cover and let the rice absorb all the juice until it is fluffy and no longer sticky.
- 5
Place the meat back on the rice. Put a small foil container in the center with a glowing charcoal. Pour a drop of oil on the charcoal to create thick smoke and immediately close the lid for 5 minutes.
Frequently asked questions
How do you get this dish right?
- The secret is the pot's seal during smoking: not a single wisp of smoke should escape.
- If the rice is still firm when the water is gone, add a small splash of boiling water around the edges.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat covered with a splash of water to keep the rice moist.
