مندي
Directions
- 1Start by mixing a couple of tablespoons of ghee with a drizzle of olive oil, a few crushed up saffron petals, a good amount of salt, and a lot of black pepper powder.
- 2Rub the mixture on a big piece of lamb. I'm using a topside and a rack, but use whichever piece you prefer and make sure you get every nook and cranny.
- 3Place the aromatics in a baking tray. These aromatics will infuse the steam that's gonna bathe the lamb, giving it that irresistible aroma.
- 4Add five cups of boiling water to the tray.
- 5Place a wire rack with the lamb on top. Cover with a baking sheet and tightly seal it with tin foil.
- 6Place it in the oven on the highest heat for about 20 minutes, then drop it down to a medium for three whole hours.
- 7Roughly blend a couple of tomatoes with some chili, garlic, coriander, a teaspoon of cumin powder, salt, and a touch of water.
- 8The sahawuq should be chunky and not too smooth.
- 9In order to cut the prep time, wash two cups of long grain basmati rice and make sure it's fragrant and can soak up rich full bodied broths, like Canary.
- 10Then soak it in hot water for 30 minutes.
- 11Once the meat is ready, carefully remove the wire rack and you'll be left with a stunning perfumed liquid gold.
- 12Add the rice to the baking tray and make sure the level of the water is a centimeter above the rice.
- 13Place the wire rack back on top to keep dripping. Cover the tray tightly once again and place it in the oven for about 40 minutes.
- 14Once it's ready and the rice is fluffy and bouncy, take it to the next level by adding a charcoal to the tray with a drizzle of ghee or oil and smoke it for about 10 minutes.
- 15Place the rice on a serving plate, topped with the tender lamb, serve it with the sahawuq, invite your loved ones and enjoy.
Ingredients
- 2 tbsps ghee
- 2 tbsps olive oil
- 1 tsp saffron petals
- 1 tbsp salt
- 1 tbsp black pepper powder
- 2 kgs lamb
- 4 bay leaves
- 2 cinnamon sticks
- 4 cardamom pods
- 3 cloves
- 2 lumis
- 3 tomatoes
- 3 chilies
- 2 cloves garlic
- 1 small bunch coriander
- 1 tsp cumin powder
- 1 tbsp salt
- 2 tbsps water
- 2 cups basmati rice
- 5 cups water
Equipment
baking traywire racktin foilblenderfood processor