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Lamb Mandi Recipe Arabic Rice

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Description

Lamb Mandi is a traditional Arabian dish that originated in Yemen. It is a flavorful combination of tender lamb meat, aromatic rice, and a blend of spices that are slow-cooked to perfection. The dish is typically served during special occasions and gatherings, and it is a staple in many Arabian households. The lamb is marinated in a spice blend, then cooked over a bed of hot charcoal until it is tender and juicy. The rice is cooked separately in a broth made from lamb bones and spices, which gives it a rich and savory flavor.

Prep Time

Preparation time for Lamb Mandi is approximately 30 minutes.

Cook Time

Cooking time for Lamb Mandi is approximately 3 hours.

Ingredients

  • 2 pounds lamb meat, cut into large pieces
  • 2 cups basmati rice
  • 4 cups water
  • 2 cups lamb broth
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 cup vegetable oil

Equipment

  • Charcoal grill or oven
  • Large pot with lid
  • Large frying pan
  • Measuring cups and spoons
  • Cutting board and knife

Method

  1. Combine the lamb meat, onion, garlic, cumin, coriander, turmeric, paprika, black pepper, and salt in a large bowl. Mix well, cover, and refrigerate for at least 2 hours, or overnight.
  2. Preheat your charcoal grill or oven to 350°F.
  3. Place the marinated lamb meat on a wire rack or skewers and cook over the hot coals for approximately 2 hours, or until the meat is tender and cooked through.
  4. While the lamb is cooking, rinse the rice in cold water until the water runs clear. Drain and set aside.
  5. In a large pot, combine the water, lamb broth, and oil. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
  6. Add the rice to the pot and stir well. Cover the pot and cook over low heat for approximately 20 minutes, or until the rice is cooked through and fluffy.
  7. Remove the lamb from the grill or oven and let it rest for 10 minutes before serving.
  8. Fluff the rice with a fork and serve it alongside the lamb meat.

Notes

  • Lamb Mandi is traditionally served with a side of tomato and cucumber salad and a spicy green chili sauce.
  • For a more authentic flavor, use whole spices and grind them yourself using a mortar and pestle.
  • If you don't have a charcoal grill, you can cook the lamb in the oven at 350°F for approximately 2 hours.

Nutrition Info

  • Calories: 510
  • Protein: 30g
  • Carbohydrates: 46g
  • Fat: 20g
  • Saturated Fat: 4g
  • Cholesterol: 80mg
  • Sodium: 690mg
  • Potassium: 570mg
  • Fiber: 2g
  • Sugar: 1g
  • Vitamin A: 15%
  • Vitamin C: 2%
  • Calcium: 4%
  • Iron: 15%

Recipe Tips

  • For a more tender and flavorful lamb, marinate it overnight in the spice blend.
  • Be sure to use a large pot with a tight-fitting lid to cook the rice, as this will prevent it from sticking to the bottom.
  • If you prefer a spicier dish, add more black pepper or red pepper flakes to the spice blend.
  • Leftover Lamb Mandi can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and authentic Lamb Mandi recipe with friends and family at your next special occasion or dinner party. The combination of tender lamb meat and aromatic rice is sure to impress your guests and leave them asking for more.


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