Mandi

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.