The King of Middle Eastern Rice Dishes - Lamb Mandi

By Dimitra's Dishes · 120 min

Ingredients

Instructions

1. Put the lamb shanks, onion, garlic, whole spices, bay leaf and salt in a pressure cooker, brown the lamb on sauté, then add the other lamb ingredients and cover with water.
2. Pressure cook for 45 minutes, release the pressure slowly, and strain the broth, keeping it for the rice.
3. Put the lamb shanks on a metal baking tray that can go under the grill.
4. Combine the ground spices and rub two-thirds of them over the lamb, or sprinkle on both sides.
5. In a pot or Dutch oven, heat the olive oil and cook the chopped onion until soft and golden.
6. Add the garlic and cook until fragrant, then add the chopped tomato and the remaining spice mix and cook until the tomato softens.
7. Drain the rice, add it to the pot, pour in 4 cups of the broth and season with salt. Bring to a boil, then reduce to a simmer.
8. Cover and cook for 18 minutes until the rice is done, then fluff it.
9. Grill the lamb until lightly charred and golden, about 5-7 minutes.
10. Optional smoke: set a small heatproof bowl or foil in the centre of the rice. Heat a piece of charcoal over a flame until red hot, place it in the foil, and immediately pour oil or butter over it. Cover the pot straight away for 5-7 minutes.

Summarized from Dimitra's Dishes's video. Watch it for the details.

More recipes with

GarlicOnionTomatoRiceTomato sauceLamb