Mandi Lamb with Saffron Basmati Rice and Raisins
Ingredients
Cooking the Lamb Shoulder
1- Lamb Shoulder 2 Kilo
2- Salt 1 Teaspoon
3- Cinnamon 1 Stick 2.5 CM
4- Arabic Dry Lemon Whole 4 Numbers
5- Bay Leaves 4 Numbers
6- Cardamom Whole 10 Numbers
7- Cloves Whole 10 Numbers
8- Saffron ¼ Teaspoon
9- Rose Water 1 Tablespoon
10- Onion Cut in Small Dice 1 Big Number
11- Water to cover the Meat
Cooking the Basmati Rice
1- Basmati Rice your Choice 4 Cups
2- Ghee 4 Tablespoon
3- Green Chili Whole cut in to ½ 4 Numbers
4- Onion Clean and Small Dice 2 Big Numbers
5- Raisin ½ Cup
6- Salt ½ Teaspoon
Method of Making the Lamb Mandi
Method of Making
1. Cut the Lamb Shoulder in to big cub and let it at the side.
2. Add Olive oil about 6 tablespoon and fried the Onions.
3. Add all the Dry Herbs and wait till the aroma comes out from the onions and spices.
4. Then add the lamb shoulder and suttee with the herbs and onion for about 5 minutes.
5. Add the water and cover the lamb about 5 cm.
6. Let it cook for about 1 hours to 1 ½ hours till the lamb meat is tender to 90%.
7. Drain the Lamb Stock keep the Lamb Meat at the side and Do the smoking Method as I did in my shows ( only for the Meat ) the stock to cook the lamb.
Cooking the Basmati Rice
1. Clean the Rice under running water for about 10 minutes and sock the rice for about 20 -30 minutes depends on the rice quality you are using after that drain the water and let it set for about 30 minutes also.
2. Cook the Onion with the Ghee use only 2 Tablespoon.
3. Add the Green chili whole or you can cut it in to split ½.
4. Add the Raisin but make sure you did not overcook the raisins.
5. Add the lamb stock for the Rice ( 4 cups of Basmati Rice to 6 cup of lamb stock)
6. Correct the seasoning with salt.
7. Add the socked Saffron with Rose water in to the rice once the rice is cooked and add the other 2 Tablespoon of the Ghee on the rice.
*Recipes and Method of Making by Chef Ammar
(Masak Dari Hati Masak with Iman)
*Picture by Chef Ammar.
No comments:
Post a Comment