Skip to content
Menu
Mandi (Yemeni Lamb and Rice)
Danie główne

Mandi (Yemeni Lamb and Rice)

5 godz.Porcje: 6Nutri-Score C€€€
od @chefjjskitchen8 importówugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

6 osób
  • ghee (plus extra for smoking)Nabiał30 g
  • olive oilSpiżarnia30 ml
  • saffron petals (crushed)Przyprawy1 g
  • saltPrzyprawy15 g
  • black pepper powderPrzyprawy6 g
  • lamb (topside and rack, on the bone)Mięso2 kg
  • bay leavesPrzyprawy4 kawałki
  • cinnamon sticksPrzyprawy2 kawałki
  • cardamom podsPrzyprawy4 kawałki
  • clovesPrzyprawy3 kawałki
  • dried limes (optional)Przyprawy2 kawałki
  • basmati rice (rinsed and soaked in hot water)Produkty zbożowe400 g
  • water (boiling)Inne1,2 litry
  • tomatoes (roughly chopped)Warzywa i owoce3 kawałki
  • green chiliesWarzywa i owoce3 kawałki
  • garlic (cloves)Warzywa i owoce2 kawałki
  • coriander (small bunch)Warzywa i owoce20 g
  • cumin powderPrzyprawy2 g
  • charcoal (for smoking)Inne1 kawałek

na porcję

Wartości odżywcze

970kcal

Węglowodany
53 g
Białko
77 g
Tłuszcz
50 g
Dostosuj przybory

czego użyjesz

Przybory

  • Piekarnik
  • Blacha do pieczenia
  • wire rack
  • Blender kielichowy
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Roast the lamb

    • Bake on the highest heat, then lower to medium heat.
    • Keep covered the whole time.
    Krok 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.
    Krok 4

  5. Wash and soak the rice

    • Rinse the basmati rice until the water runs clear.
    • Soak it in hot water.
    Krok 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.
    Krok 6

  7. Smoke the rice

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

  8. Serve

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