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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 6이전에 요리됨

Mandi

مندي · Mandi

재료14

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

고기곡물채소과일유제품·달걀양념·소스

만드는 법

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.