Back to 6 servings 1 whole lamb shoulder 0.5 cup oil 2 onions onions 3 bay leaves 1 cinnamon stick 1 tbsp whole cumin 1 tsp cloves 1 tsp peppercorn 1 tsp coriander seeds 1 tsp green cardamom 3 Black cardamoms 2 tbsp garlic paste 2 tbsp ginger paste 4 Green Chilies 1 dried lime 3 tbsp Arabian Mandi spice Water 2 tbsp fresh lemon juice 0.5 tsp orange color 1 tsp salt and pepper powder 2 tsp saffron strands 2 tbsp oil 4 tbsp meat broth 1 cup full-fat yogurt 2 tbsp mayonnaise Handful of fresh coriander 1 carrot 1 onion 2 green chilies 3 garlic cloves 1 tsp salt and pepper 6 cup meat broth 3 cup rice Saffron concoction
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1 Step 1: Heat 1/2 cup of oil in a large pot and add sliced onions. Fry for a few minutes until translucent.2 Step 2: Add bay leaves, cinnamon stick, cumin, cloves, peppercorn, coriander seeds, green cardamom, black cardamoms, garlic paste, ginger paste, green chilies, dried lime, and Arabian Mandi spice.3 Step 3: Fry for 3 minutes or until a beautiful aroma fills your kitchen.4 Step 4: Place the whole lamb shoulder into the pot and pour enough water to mostly cover it.5 Step 5: Bring it to a boil, cover with a lid, and simmer on low for 2 hours, allowing the meat to absorb the spices. The skin will be crisped up later in the oven.6 Step 6: In a food processor, blend yogurt, mayonnaise, fresh coriander, carrot, chopped onion, green chilies, garlic cloves, salt, and pepper. Keep it slightly coarse. This versatile sauce pairs well with various dishes.7 Step 7: In a bowl, combine fresh lemon juice, orange colour, salt and pepper powder, saffron strands, oil, and meat broth. Stir well and let it infuse while the lamb cooks.8 Step 8: Once the lamb is fully cooked, transfer it to a baking tray and let it cool for 15 minutes.9 Step 9: Paint the lamb generously with the saffron concoction.10 Step 10: Place the meat in a preheated 200-degree Celsius oven for 20 minutes or until the skin crisps up.11 Step 11: Bring the remaining meat broth to a boil.12 Step 12: Add 3 cups of rice, cover with a lid, and simmer on low for 20 minutes.13 Step 13: Halfway through, pour the remaining saffron concoction on top for aroma and colour.14 Step 14: Present the lamb and rice on a platter, creating a feast fit for royalty. The crispy skin and tender meat offer a delightful combination best enjoyed directly from the tray with family.15 Step 15: Halfway through, pour the remaining saffron concoction on top for aroma and colour.getsaucepan.com/r/2ebbb1eb-02f7-4897-8183-2544b76724e0 · Original: https://burmawalakitchen.com/recipe/lamb-mandi/
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