Lamb & Goat Mandi Rice (Arabian Spicy Roasted Lamb and Goat Meat Served Over Saffron Infused Basmati Rice)

Lamb and Goat Meat Mandi RIce

Lamb and Goat Mandi Rice Recipe. Mandi rice  or Mandhi rice, also known as Haneeth, is the traditional spicy rice dish that very popular in the rest of the Arabian Peninsula and in many other Arab countries, such as Egypt and Syria. The word mandi comes from the Arabic word nada, meaning dew and reflects the moist ‘dewy’ texture of the meat. You may notice why i’m using lmab and also goat in the mandi rice, here’s the reason; i like gamey food and my sisters and my mother didn’t, eversince the junvenile lamb shoulder meat thet i’m using for this mandy rice recipe is too mild for my taste, i add some junvenile goat ribs too to balanced the gamey flavour. I guess this lamb and goat meat mandi rice is some sort of win- win situation.

Spicy Safron Infused Basmati Rice with Frangrance, Tender, Moist and Succulent Roasted Young Lamb and Goat Meat

Mandi is usually made from long grain rice such as basmati rice, with spicy roasted meat (lamb, goat  or chicken), and a mixture of spices. Authentic version of mandi rice using whole young and small sized lamb or goat that sitting in a spicy seasoned basmati rice. Originally, lamb or goat for mandi rice used to be roasted in a special oven called tandoor. Tandoor  oven made of clay and usually placed in a  hole that dug in the ground then dry woods burned over the oven to cooked the whole lamb or goat slowly without letting any moisture coming out from the tandoor oven. This process made the lamb or goat meat tenderized and still moist and succulent. Due to the expensive ingredients and also hectic preparation, mandi rice usually served on special occations such as wedding and other gathering party.

Saffron for Making Mandi Lamb Rice

Pluffy Basmati RIce with Tender Slow Roasted Lamb and Goat Meat

Basic spice for the mandi rice is usualy same with the roasted goat or lamb, homemade mandi rice spice mix consist green cardamon, black peppercorn, cloves, bay leaves and dried ginger powder. Eversince i’m too lazy to gather all this things and blended just for one portion, i prefer using  my Homemade Garam Masala spice mix and add few sliced of fresh ginger. Saffron is one of the most important part of lamb and mandi rice, this pricey spice made boring rice dish to the next level of taste, color, flavour and aromas, but if you can’t find saffron for making lamb and goat mandy rice, you can use turmeric powder instead.

Homemade Spicy Roasted Lamb and Goat Meat Served Over Saffron Infused Basmati Rice

My homemade lamb and goat meat mandi rice is much more appliedable in regular kicthen. If you wanted too, you can dig some hole in the ground for making the authentic version of mandi rice, considered it as a work out; but i guess i had a busy clinical days lately and i’m just too lazy for that. I made oven roasted lamb and goat meat for the mandhi rice, just made sure you had a sufficient alumunium foil to wrap the baking pan. The dripping from roasting the lamb and goat used to cook the basmati rice. Right after the seasoned basmati rice nearlycooked through, the roasted lamb and goat meat placed over the rice and then all of it steamed until the rice is cooked throught. This steps sounds quite an effort, but trust me, it worthed and beside it’s much more simple then the authentic version thou

Nasi Mandhi, Nasi Mandy, Nasi Kebuli Kambing & Domba

 In Indonesia we used to called lamb mandi as nasi mandi, nasi mandy domba or nasi mandhi kambing if it’s using goat meat. Indonesian version of mandy rice similiar to Lamb Rice Biryani Recipe and sometimes it’s misinterpretated as nasi kebuli (kebuli rice) and nasi minyak (oily rice) which is use minyak samin or cow ghee. Common topping for mandi rice is chopped flat leaf parsley/cilantro, raisins, chopped dates and also some crunchy toasted pine nuts, pistachio or almond. Beside, we used to served mandi rice with sambal nanas (chilli and pinneaple relish) and Acar (Indonesian Pickled Veggies.

Recipe Lamb and Goat Mandi Rice (Arabian Spicy Roasted Lamb and Goat Meat Served Over Saffron Infused Basmati Rice)

 

Recipe Lamb and Goat Mandi Rice (Arabian Spicy Roasted Lamb and Goat Meat Served Over Saffron Infused Basmati Rice):

Ingredients:

Roasted Lamb and Goat Meat Recipe:

• 1 pound (500 gr) lamb meat
• 1 pound (500 gr) goat ribs
• 2 tbsp Homemade Garam Masala Spice
• 2 tbsp cayenne pepper (chili) powder
• 1/2 cup coconut cream (or heavy cream)
• a pinch of saffron, soak in cold water
• 1 onion, finely chopped
• 1/2 cup tomato puree (from 2 medium size fresh tomato)
• 1 tbsp tomato paste
• salt to taste

Mandi Rice Recipe:

• 2 cups Basmati rice
• 2 tbsp Homemade Garam Masala Spice
• few slice of ginger for the mandi rice
• 4 green cardamon
• 3 cloves
• 2 bay leaves
• 3 cm cinnamon stick
• 2 tbsp ghee (or butter)
• salt to taste
• 3 cups water
• 1/4 cup raisin or chopped dates*optional
• 2 tbsp chopped flat leaves parsley/ cilantro for topping
• 1/2 cup chopped toasted almond or pine nuts for toppping

How to Make Lamb and Goat Mandi Rice Recipe :

• Mix all the roasted lamb and goat meat ingredients, marinade for about 30 minutes to overnight in the fridge
• Preheat oven to 130 °C
• Put the lamb and goat meat in a roasting pan, cover it thighly with alumunium foil
• Roast the lamb and goat mixture for about 2 to 2.5 hours until the meat is tender, reserved the dripping for cooking the mandi rice later on
• Rise the temperature to 200 C , uncovered the roasting pan and roast for another 5-10 minutes until the lamb and goat meat is slighly charred
• Set aside and cover again with the foil to prevent the meat become dry

How to Cooking the Basmati Rice for Making Lamb Mandi:

• Wash the basmati rice under runnning water, draid, set aside
• Heat the ghee in a heavy bottom sauce pan, sautee the onion until tender and translucent for about 1o minutes
• Add the garlic ginger, cardamon, cloves, bay leaves and cinnamon stick, season with salt and garam masala powder
• Add the water and the roasted lamb and goat meat dripping, bring to boil
• Add the basmati rice and bring the mixture to boil again
• Cover with lid and simmer for about 10=15 minutes until the water absorbed and the basmati rice is nearly cooked through

• Put the almost cooked basmati rice in a heatproof caserole bowl and place the roasted lamb and goat meat over it

• Cover the carerole bowl thighly with alumunium foil

• Steam it with high heat for about 10-15 minutes until the mandi rice is cooked through
• Served the lamb and  goat meat mandi rice with chopped almond, cilantro and raisin

You May Also Like (CLICK !)