Lamb Mandi

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.

• Prep time: 20 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 1711
• Protein: 76 g
• Carbs: 205 g
• Fat: 61 g

Ingredients

• 1 kg Lamb shoulder ( cut into large chunks )
• 500 g White rice ( rinsed )
• 2 tbsp ghee
• 2 piece Yellow onion ( sliced )
• 3 piece Garlic ( crushed )
• 1 tbsp Cumin ground
• 1 tsp Turmeric powder
• 1 tsp Black pepper ground
• 1 tsp Cardamom powder
• 4 piece Clove
• 1 piece Cinnamon stick
• 2 piece Bay leaf
• 1.2 L Mineral water
• 1 pinch Gray sea salt
• 1 piece Charcoal
• 500 g Basmati Rice

Instructions

1. Searing the meat

   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. Aromatic base

   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. Simmering

   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. Cooking the rice

   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. The smoking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat covered with a splash of water to keep the rice moist.