Photograph of the finished Mandi

Middle East · Cơm cừu nướng khói Mandi

Mandi

3 hr Hands-on time + 4 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 2.2 lb
  • Photograph of Basmati rice Basmati rice 1.1 lb
  • Photograph of Baharat spice blend Baharat spice blend 0.6 oz
  • Photograph of Dried limes Dried limes 4
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Cardamom Cardamom 12
  • Photograph of Onion Onion 1.6
  • Photograph of Unsalted butter Unsalted butter 4.9 oz
  • Photograph of Sliced almonds Sliced almonds 2.8 oz
  • Photograph of Tomato Tomato 4

Method

  1. 1 Marinate the lamb with baharat, cinnamon, and cardamom for 4 hours.
  2. 2 Simmer the lamb with onions and dried lemon for 1 hour and 30 minutes, then strain the broth to use for cooking rice.
  3. 3 Cook the rice in the broth for 15 minutes, then let it sit for 10 minutes.
  4. 4 Roast the lamb at 220 degrees Celsius for 25 minutes until the outside is crispy and dry.
  5. 5 Place a piece of glowing charcoal in a small bowl inside the rice cooker, drizzle some butter over the charcoal, and cover tightly for 6 minutes — this smoky column is the mandi flavor that an oven can't replicate.

With an appliance

  • Pressure cooker 2 hr

    Replace step 2: simmer the lamb in a pressure cooker for 40 minutes at high pressure, then release the pressure naturally; the broth will be richer, so reduce the salt when cooking the rice.

Start cooking