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Name: Mandi
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: Yemen
Ingredients: 1.5 kg lamb shoulder on the bone; 500 g basmati rice; 2 onion; 6 cloves garlic; 2 dried lime; 2 tomatoes; 4 tbsp ghee; 1 tbsp ground coriander; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp black pepper; 2 tsp salt; 4 green cardamom pods; 1 cinnamon stick

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Yemen2 h 30 minServes 6déjà cuisiné

Mandi

مندي · Mandi

Ingrédients14

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

viandecéréalelégumefruitlaitier et œufépice et sauce

Préparation

Rub the lamb with salt, pepper, coriander, cumin, and turmeric, and leave it to rest while you prepare the aromatics.
Heat the ghee in a heavy pot, brown the lamb on all sides, then add sliced onion, garlic, tomatoes, dried limes, cardamom, and cinnamon.
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.
Strain and reserve the cooking broth. Keep the meat warm.
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.
Pile the rice on a platter, arrange the lamb on top, and serve hot with the dried limes and a simple tomato-onion salad.