Lamb mandi

Name: Lamb mandi
Total time: 90 min
Yield: 5
Cuisine: Yemeni
Ingredients: 1 kg lamb, cut into pieces; 4 cups basmati rice, soaked; 1 onion, chopped; 2 tbsp ghee; Cardamom, cloves and a cinnamon stick; Salt and black pepper; 6 cups water

Hadhrami mandi: lamb simmered then browned, over rice cooked in its own broth — every quantity in grams, calories per serving.

880kcal48 gprotein90 minPrep

Per serving · 450 g

880

kcal

48 g

protein

101 g

carbs

31 g

fat

Prep: 90 minServes: 5Whole dish: 2250 gWhole dish energy: 4400 kcal

Ingredients

1 kg lamb, cut into pieces1000 g
4 cups basmati rice, soaked760 g
1 onion, chopped120 g
2 tbsp ghee28 g
Cardamom, cloves and a cinnamon stick12 g
Salt and black pepper10 g
6 cups water1440 g

Whole dish: 2250 g

Method

1
Season the lamb with salt, pepper and ground cardamom and leave it for half an hour.
2
Simmer it in water with the onion, cinnamon sticks and cloves for about an hour; keep the broth.
3
Arrange the pieces in a tray and brown them in a hot oven for fifteen minutes.
4
Put the strained broth in a pot, add the rice, ghee and spices and stir.
5
Cook gently for twenty minutes until the rice is done, and serve with the browned lamb on top.

Enjoy it

Log it in Fodi in one tap — a serving, half of one, or by the gram.

450 g · 880 kcal

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