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.
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.
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.
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
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):
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
Pas banget buka ini di jam2 menuju makan siang 😀
This looks sooo good, Dedy!
This sounds wonderful Dedy. I have wanted to try goat for a long while now. My husband eats it when he is away on business in Nigeria and Kenya.
Have a super weekend.
This looks like a great meal, Dedy.
I would just eat it straight from the skillet! Do I have to use a fork?.. Looks fantastic! 🙂 ela
I think this dish turned out well! It looks like an expensive dish to make. I think yummy rice dishes is one of the harder ones to make, or cook them in a way so people will like them. Everyone knows fried rice. My favourite rice dish is paella, but I will try your mandi rice any day 🙂
What lovely rice, it looks full of Arabian Mediterranean flavour! 😀
Choc Chip Uru
A superb rice dish, Dedy! I love lamb but never tasted goat’s meat before, I must change that! Your final dish looks amazing & must taste wonderful too! 🙂
I lived in Saudi until I was 6 yrs old and this mandi was present at every special occasion. I’m not a fan of lamb or goat so I rarely use it for cooking, but my family eats both quite happily. You did a great job with this, Dedy!
buset satu wajan penuh :d enak di makan rame2
My husband would devour this! Printing to save and surprise him for a special occasion!
I love lamb but haven’t had much goat, probably because I don’t see it often here. I love the seasoning you used in this dish and that rice is a great finish!
Beautiful dish! You are really making some lovely dishes despite your busy clinical schedule. I love lamb and the lovely spices in this dish. I don’t think I will be digging a hole in the ground to make this dish either but your idea for steaming it is a great idea. Have a super weekend. BAM
ngileerrrrr bang dedyy………mau roested lamd dan goat meatnya yachhh…kirim ke lombok
Love the rich flavors of this dish Dedy! In Hungary we ate goat stew before and it was a little gamy, but we can visualize your recipe with all that Arabian spices blends the goat and lamb deliciously together 🙂
That’s a great looking dish Dedy! I’m definitely going to have to try it (with Cauliflower instead of rice, of course)! 🙂
Great job Dedy! I love lamb and all of the complex spices going on. Thanks for the back story on the mandi rice. The ingredients make this dish very special. Worth every penny!
Reblogged this on DENTIST CHEF.
Awesome, looks delicious 🙂
Here we can get goat cheese easily but I don’t know where I can get goat meat. This must taste fantastic Dedy!
Our ground is still frozen so I won’t be digging any holes to prepare this. I’ll give this dish a try with just lamb as I’ve never seen goat at our markets. 🙂
This must be so flavorful and aromatic, Nice one!
This is a gorgeous dish!! I bet the flavors are just fantastic, Your food always looks really delicious.
I could just eat the rice but the lamb and goat is sure to be delicious, too!
Love foods from this part of the world. Your dish looks just awesome. I don’t think I have ever seen lamb and goat together before.
Wow, what great stuff! Lovely recipe — thanks so much.
Fantastic recipe, arabian spices are simply wonderful 😀
And lamb roasted is quite succulent!
Choc Chip Uru
I love this mandi rice dish so much Dedy, and I think most Middle Eastern and Indian rice dish are some of the best rice dishes ever created 🙂 And thank you so much for referring to my acar recipe. ♥
I tried this dish when living in Egypt, but your recipe is much more sophisticated with the aromatic Basmati rice.
I would love to eat this right now, it looks so good!
This is a lovely dish and I really admire how patiently you made it. I love rice based dishes and so I think, this one is really a keeper!
It does look and sound absolutely delightful Dedy.
Oh nooooooooo. Mouth eatering. Ini menu kambing fav aku setelah tongseng :9
I always love saffron! The blend of spices sounds aromatic and lovely.
Dedy, your recipes are always amazing – I love the use of spices in this one. I did not know about Mandi before – but your recipe certainly looks utterly delicious.
What a great looking arabian dish Dedy – thanks for sharing 🙂
boleh dicoba dirumah ni siapa tau pada suka
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