Mandi

255 mins
Serves 1
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Directions

  1. 1Mix ghee, olive oil, crushed saffron petals, salt, and black pepper powder.
  2. 2Mix ghee, olive oil, crushed saffron petals, salt, and black pepper powder.
  3. 3Mix ghee, olive oil, crushed saffron petals, salt, and black pepper powder.
  4. 4Rub the mixture on a big piece of lamb such as a topside and a rack.
  5. 5Rub the mixture on a big piece of lamb such as a topside and a rack.
  6. 6Rub the mixture on a big piece of lamb such as a topside and a rack.
  7. 7Place the aromatics in a baking tray.
  8. 8Place the aromatics in a baking tray.
  9. 9Place the aromatics in a baking tray.
  10. 10Add boiling water to the tray.
  11. 11Add boiling water to the tray.
  12. 12Add boiling water to the tray.
  13. 13Add a wire rack with the lamb on top.
  14. 14Add a wire rack with the lamb on top.
  15. 15Add a wire rack with the lamb on top.
  16. 16Cover with a baking sheet and tightly seal it with tin foil.
  17. 17Cover with a baking sheet and tightly seal it with tin foil.
  18. 18Cover with a baking sheet and tightly seal it with tin foil.
  19. 19Place it in the oven on the highest heat for about 20 minutes, then drop it down to a medium for 3 whole hours.
  20. 20Place it in the oven on the highest heat for about 20 minutes, then drop it down to a medium for 3 whole hours.
  21. 21Place it in the oven on the highest heat for about 20 minutes, then drop it down to a medium for 3 whole hours.
  22. 22Roughly blend tomatoes, chili, garlic, coriander, a teaspoon of cumin powder, salt and a touch of water for the sahawuq.
  23. 23Roughly blend tomatoes, chili, garlic, coriander, a teaspoon of cumin powder, salt and a touch of water for the sahawuq.
  24. 24Roughly blend tomatoes, chili, garlic, coriander, a teaspoon of cumin powder, salt and a touch of water for the sahawuq.
  25. 25Wash long grain basmati rice.
  26. 26Wash long grain basmati rice.
  27. 27Wash long grain basmati rice.
  28. 28Soak it in hot water for 30 minutes.
  29. 29Soak it in hot water for 30 minutes.
  30. 30Soak it in hot water for 30 minutes.
  31. 31Carefully remove the wire rack from the meat once ready.
  32. 32Carefully remove the wire rack from the meat once ready.
  33. 33Carefully remove the wire rack from the meat once ready.
  34. 34Add the rice to the baking tray.
  35. 35Add the rice to the baking tray.
  36. 36Add the rice to the baking tray.
  37. 37Make sure the level of the water is a centimeter above the rice.
  38. 38Make sure the level of the water is a centimeter above the rice.
  39. 39Make sure the level of the water is a centimeter above the rice.
  40. 40Place the wire rack back on top to keep dripping and cover the tray tightly once again.
  41. 41Place the wire rack back on top to keep dripping and cover the tray tightly once again.
  42. 42Place the wire rack back on top to keep dripping and cover the tray tightly once again.
  43. 43Place it in the oven for about 40 minutes.
  44. 44Place it in the oven for about 40 minutes.
  45. 45Place it in the oven for about 40 minutes.
  46. 46Add charcoal with a drizzle of ghee or oil to the tray.
  47. 47Add charcoal with a drizzle of ghee or oil to the tray.
  48. 48Add charcoal with a drizzle of ghee or oil to the tray.
  49. 49Smoke it for about 10 minutes.
  50. 50Smoke it for about 10 minutes.
  51. 51Smoke it for about 10 minutes.
  52. 52Place the rice on a serving plate, topped with the tender lamb.
  53. 53Place the rice on a serving plate, topped with the tender lamb.
  54. 54Place the rice on a serving plate, topped with the tender lamb.
  55. 55Serve it with the sahawuq and invite your loved ones.
  56. 56Serve it with the sahawuq and invite your loved ones.
  57. 57Serve it with the sahawuq and invite your loved ones.

Ingredients

  • 2 tbsps ghee
  • 2 tbsps ghee
  • 2 tbsps ghee
  • 2 tbsps olive oil
  • 2 tbsps olive oil
  • 2 tbsps olive oil
  • 1 tsp saffron petals
  • 1 tsp saffron petals
  • 1 tsp saffron petals
  • salt
  • salt
  • salt
  • 1 tbsp black pepper powder
  • 1 tbsp black pepper powder
  • 1 tbsp black pepper powder
  • 2 kg lamb
  • 2 kg lamb
  • 2 kg lamb
  • 2 cups Canary basmati
  • 2 cups Canary basmati
  • 2 cups Canary basmati
  • 4 bay leaves
  • 4 bay leaves
  • 4 bay leaves
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 4 cardamom pods
  • 4 cardamom pods
  • 4 cardamom pods
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 2 lumis
  • 2 lumis
  • 2 lumis
  • 3 tomatoes
  • 3 tomatoes
  • 3 tomatoes
  • 3 chilies
  • 3 chilies
  • 3 chilies
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • small bunch coriander
  • small bunch coriander
  • small bunch coriander
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • salt
  • salt
  • salt
  • 2 tbsps water
  • 2 tbsps water
  • 2 tbsps water

Equipment

baking traywire rackbaking sheettin foilfood processorwooden bowlserving plate

Tips

  • If you don't have a wire rack, just wrap the lamb tightly with tin foil first and add it to the tray.
  • The sahawuq should be chunky and not too smooth.
  • Make sure the rice is fragrant and can soak up rich, full-bodied broths.
  • Add a charcoal to the tray with a drizzle of ghee or oil and smoke it for about 10 minutes to enhance flavor.
Mandi | Clip Recipe