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Mandi (Yemeni Lamb and Rice)
Hoofdgerecht

Mandi (Yemeni Lamb and Rice)

5 uVoor 6Nutri-Score C€€€
van @chefjjskitchen8 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

6 personen
  • ghee (plus extra for smoking)Zuivel30 g
  • olive oilVoorraadkast30 ml
  • saffron petals (crushed)Kruiden en specerijen1 g
  • saltKruiden en specerijen15 g
  • black pepper powderKruiden en specerijen6 g
  • lamb (topside and rack, on the bone)Vlees2 kg
  • bay leavesKruiden en specerijen4 stukken
  • cinnamon sticksKruiden en specerijen2 stukken
  • cardamom podsKruiden en specerijen4 stukken
  • clovesKruiden en specerijen3 stukken
  • dried limes (optional)Kruiden en specerijen2 stukken
  • basmati rice (rinsed and soaked in hot water)Granen400 g
  • water (boiling)Overig1,2 liter
  • tomatoes (roughly chopped)Groente en fruit3 stukken
  • green chiliesGroente en fruit3 stukken
  • garlic (cloves)Groente en fruit2 stukken
  • coriander (small bunch)Groente en fruit20 g
  • cumin powderKruiden en specerijen2 g
  • charcoal (for smoking)Overig1 stuk

per portie

Voedingswaarden

970kcal

Koolhydraten
53 g
Eiwitten
77 g
Vetten
50 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • wire rack
  • Blender
  • Mengkom

stap voor stap

Bereiding

  1. Prepare the lamb marinade

    • Mix the ghee, olive oil, crushed saffron, salt and black pepper.
    • Rub the mixture all over the lamb, getting into every nook and cranny.
    Stap 1

  2. Set up the baking tray

    • Place the bay leaves, cinnamon sticks, cardamom pods, cloves and dried limes in a baking tray.
    • Pour in the boiling water.
    • Set a wire rack with the lamb on top, cover with a baking sheet and seal tightly with tin foil.
    Stap 2

  3. Roast the lamb

    • Bake on the highest heat, then lower to medium heat.
    • Keep covered the whole time.
    Stap 3

  4. Make the sahawuq sauce

    • Roughly blend the tomatoes, chilies, garlic, coriander, cumin, salt and a touch of water.
    • Keep the sauce chunky, not too smooth.
    Stap 4

  5. Wash and soak the rice

    • Rinse the basmati rice until the water runs clear.
    • Soak it in hot water.
    Stap 5

  6. Cook the rice in the lamb juices

    • Remove the wire rack and the lamb, leaving the perfumed liquid in the tray.
    • Add the drained rice and check the water sits a centimeter above the rice.
    • Return the wire rack with the lamb on top, cover tightly and bake.
    Stap 6

  7. Smoke the rice

    • Place a lit charcoal in the tray with a drizzle of ghee or oil.
    • Cover and smoke.
    Stap 7

  8. Serve

    • Spread the rice on a serving plate and top with the tender lamb.
    • Serve with the sahawuq sauce.
    Stap 8
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