Lamb Mandi
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
3 hrs
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Servings
6 people
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Calories
741 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Lamb Mandi
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An easy one pot recipe of rice and lamb, where the rice gets cooked at the same time as the meat, and collects all the juice from the meat. Simply spiced, traditional and delicious!
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Ingredients
- 3 cups basmati rice long grain, soaked and rinsed
- 1 cinnamon stick
- 3 cardamom pods whole
- 1-2 bay leaf
- 1 dried lemon lumee, if you have it
- 1 tablespoon olive oil
- 4.5 cups water
- 1.5 kg lamb shoulder with bone, trimmed of fat
- salt to season
- black pepper to season
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
Instructions
- Heat oven to 220 C.
- To a large, oven safe pot, add the rice, cinnamon stick, cardamom pods, bay leaves, and dried lemon if using. Drizzle the olive oil on top of the rice in the pot. Pour water on top of the rice.
- Cover the pan tightly with foil, creasing the eges of the foil around the pan to ensure a tight fit, and stab the foil evenly with a skewer to get a distribution of holes in the foil.
- Season the lamb shoulder all over with salt, pepper, cumin powder and coriander, and massage the spices into the meat. Place the spiced meat on top of the foil covering the rice. Place a piece of parchment paper over the meat, then cover tightly with more aluminum foil so you have a foil wrapped parcel of lamb on top of the foil covered pot of rice.
- Cook for 3 hours, or until the lamb is cooked through and pulls easily off the bone with a fork. Fluff the rice, place on a serving platter, and serve with the lamb on top of the rice, garnished with toasted nuts and raisins, and fresh coriander and parsley if desired.
Nutrition Information
Show Details
Calories
741kcal
(37%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Calories | 741kcal | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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