Are you bored from your routine with eating same meals again and again? Wanna try something different for the lunch or dinner? Lamb mandi is an excellent option for this new change. It is a traditional dish of Yemen and people all over the world love it. Mandi is an extremely popular dish and at the time of serving it gives nice smoky flavor to the rice.
I have tried this recipe many times. This recipe made me the star of my house. Everyone be lauding me every time I make it. Mandi taste so good that I just want to make again and again despite knowing the fact that it is a very lengthy drill. It’s not compulsory to make it with beef, so chicken lovers shouldn’t worry at all. You can substitute it with chicken and enjoy it as well.
Lehman Mandi
Lamb mandi is an excellent option for this new change. It is atraditional dish of Yemen and people all over the world love it. Mandi is anextremely popular dish and at the time of serving it gives nice smoky flavor tothe rice.
Servings: 2
Ingredients
For Marination
- 2 shanks lamb
- 1 tbsp salt
- 3 tbsp lemon juice
For Saffron/Zafran mixture
- 1/4 cup water
- pinch saffron
For steaming meat
- 4-5 pieces Green Cardamom
- 1 tbsp Cumin Seeds
- 1 tbsp Fennel Seeds
- 1 tbsp Black Pepper
- 6-7 pieces Cloves
- 6 Bay leaves
- 1 inch Cinnamon Stick
- 1 tbsp Garam Masala (mixture of all spices)
- 1 piece Star Anise
- Onions
- 1 1/2 cup Carrot, Peas, Sweet corn
For Rice
- 1 1/2 cup Basmati Rice
- 3 tbsp Ghee/Oil
- 1 medium Onion (Sliced)
- 1 tbsp Salt
- 1 tbsp Black pepper
- 3 tbsp Saffron water
- 1 Charcol
- 1 tbsp Oil
For Sauce # 1
- All Steamed vegetables
- 1 cube Chicken
- 1 cup Boiling water
For Sauce # 2
- 2 Tomatoes
- 2 Green chilies
- 1 Small Onion
- 3 Garlic
- Coriander leaves
Instructions
For Marination
- To make Mandi we need meat as I have taken lamb shanks, you can take lamb legs or any other meat. For marination add salt, rub all over it and lemon juice; lemon juice can fresh or bottle one.
- Cover it with clin film and put in fridge for at least 2 hours, however u can put it for whole night for better results.
For Saffron/Zafran Mixture
- Add a pinch of saffron in the water as it gives a nice aroma to the meat as well as the rice. Mix it properly and it will be ready.
For Steaming Meat
- After two hours take out the meat and apply saffron mixture on the meat completely. Then take a big pot, add 1 liter water along with all the spices and mix it well
- Put the aluminum ball made from aluminum foil in the pot just incase to support the steamer plus add the onions in big slices and above-mentioned vegetable. You can add vegetables of your choice.
- Now place the steamer on top of the pot and on top of steamer put lamb shanks. Cover the pot with aluminum foil or with anything you want but make sure it gets proper steam, put the lid. Cook it in low flame for 3 hours and if it is not cooked yet cook it for further 30 minutes.
- Make sure your meat is fully cooked and tender. Take out the vegetables you have added which are now fully cooked and place it aside for the sauce.
- Stain the spices water in a cup so we can use it for the rice in order to give rice the spices’ flavor.
For Rice
- First wash the rice thoroughly and then soak them for 30 minutes. You can use rice which u use. After 30 minutes, we will start to cook them, add ghee or oil in the pot, thin sliced onion; fry the onion until its color is pinkish.
- Once it is sautéed, add rice in it and then give it a good mix. As we have used 1 ½ cup of rice so we have to add 3 cups of liquid. We were left with 1 ½ cup of broth so we mixed 1 ½ cup of water to complete the measurement.
- As the broth had all the spices so we don’t have add anything but you can salt and black pepper if you think it is needed. Cook the rice on low flame. Once they are 90% cooked, add saffron mix in it form Adour and color. You can the yellow color also.
- Then warm the charcoal and place it in the rice for the smoke as well the steamed meat. Put a teaspoon of oil on the charcoal and cover it very quickly. This smoke will give the smoky flavor to the rice and meat. Cover it at least for 5 minutes
For Sauce # 1
- We will use the steamed vegetables, add them in the blender along with chicken cube you can use vegetable cube if you want. Also add the boiling water then blend it completely so it has the pouring consistency. Adjust the water according to the vegetable quantity. At last, your sauce is ready!
For Sauce # 2
- Whatever ingredients abovementioned for the sauce just put them in the blender and blend it till it has poring consistency.
Notes
- Marinate the meat for at least 2 hours but if you not then it will affect the taste.
- Use all the above mentioned, spices in order to have good taste of rice and meat.
- Do put aluminum foil balls in the water while steam so it will support the steamer. Cover the pot in a good way so it gets full steam.
- Be careful when taking out the meat because it may burn your hand.
- Water you are using to boil the rice must be in double quantity as that of rice.
- Put the charcoal on aluminum plate when putting on the rice and do put oil on it so it gives good smoky smell.
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