Lamb Mandi

Method5 steps · about 3 hr 15 min

1. 1

   Step 1: Heat oven to 220 C.

2. 2

   Step 2: Add the soaked, drained and rinsed rice, cinnamon stick (1), cardamom pods (3), bay leaves (1-2) and optional dried black lime (1) to a large oven-safe pot. Drizzle with the olive oil (1 tbsp), add 4½ cups water and salt to taste.

   Uses 3 cups long grain basmati rice, soaked and rinsed · 1 cinnamon stick · 3 whole cardamom pods · 1-2 bay leaves · 1 dried black lime (loomi), optional · 1 tbsp olive oil · 4.5 cups water · salt to taste for rice

3. 3

   Step 3: Cover the pot tightly with heavy-duty foil, crimping it firmly around the edges. Pierce evenly spaced holes with a skewer so the lamb juices can drip through into the rice.

   Uses 3 cups soaked rice with 4½ cups water, oil and whole spices

4. 4

   Step 4: Season the lamb shoulder all over with salt, pepper, cumin powder (1 tsp) and coriander, and massage the spices into the meat. Place the spiced meat on top of the foil covering the rice. Place a piece of parchment paper over the meat, then cover tightly with more aluminum foil so you have a foil wrapped parcel of lamb on top of the foil covered pot of rice.

   Uses 1.5 kg lamb shoulder with bone, trimmed of fat · salt to season lamb · pepper to season · 1 tsp cumin powder · 1/2 tsp coriander powder · seasoned rice under a tightly crimped foil layer pierced with evenly spaced holes

5. 5

   Step 5: Bake the assembled pot for about 3 hours, until the lamb is cooked through and pulls easily from the bone with a fork. Carefully uncover, remove the whole rice spices and fluff the rice. Transfer to a platter and place the cooked lamb on top. Garnish with optional toasted pine nuts, almond slivers and golden raisins, and fresh coriander or parsley.

   Bake lamb mandi until tender · 180 minUses toasted pine nuts to garnish, optional · toasted almond slivers to garnish, optional · toasted golden raisins to garnish, optional · fresh coriander to garnish, optional · fresh parsley to garnish, optional · spiced bone-in lamb supported above rice on perforated foil, covered as directed