Mandi

مندي · Mandi

Ingredients14

• lamb shoulder on the bone1.5 kg
• basmati rice500 g
• onion2
• garlic6 cloves
• dried lime2
• tomatoes2
• ghee4 tbsp
• ground coriander1 tbsp
• ground cumin1 tsp
• ground turmeric1 tsp
• black pepper1 tsp
• salt2 tsp
• green cardamom pods4
• cinnamon stick1

Method

1. Rub the lamb with salt, pepper, coriander, cumin, and turmeric, and leave it to rest while you prepare the aromatics.
2. Heat the ghee in a heavy pot, brown the lamb on all sides, then add sliced onion, garlic, tomatoes, dried limes, cardamom, and cinnamon.
3. Add enough water to nearly cover the meat, bring to a boil, then cover and simmer gently until the lamb is tender, about 1 hour 45 minutes.
4. Strain and reserve the cooking broth. Keep the meat warm.
5. Rinse the rice, then cook it in the reserved broth with a little more ghee until the liquid is absorbed and the rice is fluffy.
6. Pile the rice on a platter, arrange the lamb on top, and serve hot with the dried limes and a simple tomato-onion salad.