Cooking Lamb and Rice Mandi for Eid Feast with Tender Lamb Shoulder

lamb shoulder

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is budget-friendly.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and health benefits, while paprika is less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter, and water with seasoning reduces costs.

Poke holes in the lamb shoulder with a knife to help the marinade penetrate.

Grind saffron threads and add 3 tablespoons of hot boiling water to release color and flavor.

Add 1 tablespoon of turmeric and 1 tablespoon of seven spice blend to the saffron water and mix.

Sprinkle the lamb generously with sea salt and ground black pepper.

Coat the lamb with the prepared marinade, ensuring it is well covered.

Create a steam packet by crumbling two pieces of parchment paper and soaking them in boiling water.

Line a large oven baking dish with aluminum foil and top it with soaked parchment paper.

Add the lamb shoulder to the dish along with diced onions and sliced lemons (optional).

Seal the dish tightly with another piece of soaked parchment paper and foil.

Slow roast the lamb in the oven at 450°F for 1 hour, then at 350°F for 2 hours.

Rinse 2 cups of basmati rice thoroughly and set aside.

Dice half a white onion and sauté it in olive oil in a pan over medium-high heat for about 2 minutes until fragrant.

Add whole spices (cinnamon sticks, bay leaves, dried lime, cardamom pods, cloves, coriander seeds) and sea salt to the pan and sauté until aromatic.

Add the rinsed basmati rice to the pan and stir to coat with onion and spices.

Pour in 2 1/2 cups of water and bring to a boil.

When the water level dips below the rice, reduce heat to the lowest setting, cover, and let steam for about 5 minutes.

Drizzle saffron water over the rice and cover again, steaming for another 20 to 30 minutes until cooked.

Toast 1 tablespoon of golden raisins and 1 tablespoon of sliced almonds in a small skillet over medium-high heat for about 2 minutes until browned.

Prepare Sahawaq sauce by slicing 1 hot green pepper, peeling 2 garlic cloves, and chopping 2 medium tomatoes.

Combine all prepared ingredients (green pepper, garlic, tomatoes, cilantro, lemon juice, 1/2 teaspoon cumin, salt, and black pepper) in a food processor and blend until desired consistency.

Remove the lamb from the oven, carefully removing the foil and parchment paper.

Serve the aromatic rice on a platter, optionally removing whole spices.

Place the tender lamb on top of the rice and garnish with toasted raisins, almonds, and chopped coriander.

Cooking Techniques

Equipment Needed

Spice Level: