Gluten-Free Mandi with Lamb

Ingredients

• 2 lbs Lamb Shoulder
• 2 cups Basmati Rice
• 2 tbsp Rice Flour
• 1 medium Onion
• 4 cloves Garlic
• 3 tbsp Mandi Spice Mix
• 2 tbsp Vegetable Oil
• 4 cups Water
• 1/4 cup Raisins
• 1/4 cup Almonds

Instructions

1. 1Rub lamb shoulder with mandi spice mix.
2. 2In a large pot, heat vegetable oil over medium heat. Add chopped onion and garlic, and sauté until golden brown.
3. 3Place the lamb on top of the onions and garlic.
4. 4Mix rice flour with a small amount of water to form a slurry. Pour this over the lamb, allowing it to drip down the sides to create a slight crust around the lamb.
5. 5Add basmati rice and water. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 2 hours, or until the lamb is very tender and the rice is cooked.
6. 6Remove the lamb and shred the meat. Mix the shredded lamb with the rice.
7. 7Garnish with raisins and almonds. Serve hot.

Substitutions

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