EASY Lamb Mandi recipe | The tastiest Lamb and Rice dish you will ever eat

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is nutritious; long-grain rice is more economical.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and is less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats; sunflower seeds are budget-friendly.

Make the mandi spice mix by adding 2 teaspoons of cumin seeds, 2 teaspoons of coriander seeds, 2 teaspoons of peppercorns, 2 medium pieces of cinnamon, 6 cloves, 6 green cardamoms, and 1/4 piece of nutmeg to a pan and dry roast on medium heat for 2-3 minutes.

Let the spice mix cool for around 5 minutes and then dry grind it to a powder and keep aside.

Prepare the mandi tomato sauce by adding 1 medium onion roughly chopped, 3 medium tomatoes chopped into four pieces, 2 green chillies, 2 cloves of garlic, 2 tablespoons of coriander leaves, and 1/2 teaspoon salt to a chopper or mixer grinder and blend for less than 10 seconds to achieve a salsa texture. Keep aside.

In a pressure cooker on high heat, add 4 to 5 tablespoons of hot oil.

Sear 2 large pieces of lamb shanks in the hot oil for about 1 minute on each side until browned.

Add 1 medium sliced onion, 4 green chillies, 4 cloves of garlic, 2-inch piece of ginger, 2 teaspoons of the mandi spice mix, 2 teaspoons of salt, and 6 cups of water to the pressure cooker and mix well.

Close the lid and pressure cook for 5 to 6 whistles until the lamb shanks are extremely tender and almost falling off the bone.

After releasing the pressure, carefully remove the lamb shanks and set aside on a plate.

Strain the broth to discard leftover onions, ginger, garlic, and chilies, keeping the broth.

Set aside 1 cup of the broth for serving later and ensure 5 cups remain for cooking the rice.

In a large pot, add the 5 cups of broth, 1/2 teaspoon of mandi spice mix, 1/2 teaspoon of salt, 1 dried lime or lemon (optional), and 1 bay leaf and bring to a boil.

Add 2 1/2 cups of washed and soaked basmati rice to the boiling broth and cook on high for 10 minutes until the water starts disappearing and the rice grains become large.

Gently stir the rice, then add 1/2 cup of almonds and 1/4 cup of golden raisins.

Place the reserved lamb shanks over the rice, then soak 1 teaspoon of saffron in 1/4 cup of warm water and drizzle it over the lamb shanks and rice.

Turn the heat to extremely low, cover, and cook for an additional 10 minutes.

After 10 minutes, open the pot and serve the lamb mandi with the tomato sauce and reserved broth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens