Lamb Mandi (Gluten-Free)

Ingredients

• 3 lbs Lamb shoulder or leg
• 4 cups Basmati rice
• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 3 tablespoons Mandi spice mix
• 8 pods Cardamom pods, lightly crushed
• 3 leaves Bay leaves
• 2 sticks Cinnamon sticks
• 8 cups Chicken broth
• 1/4 teaspoon Saffron threads, soaked in warm water
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 1/2 cup Raisins
• 1/4 cup Almonds, toasted

Instructions

1. 1Rinse the 4 cups of Basmati rice in a fine-mesh sieve under cold running water until the water runs clear. Set the rinsed rice aside.
2. 2In a large heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of Olive oil over medium heat (175°C / 350°F). Add the 1 large Onion, chopped, and sauté until softened and translucent, about 5 minutes. Add the 4 cloves Garlic, minced, and cook for 1 minute more until fragrant, stirring constantly.
3. 3Rub the 3 lbs of Lamb shoulder or leg evenly with the 3 tablespoons of Mandi spice mix, 1.5 teaspoons of Salt, and 1 teaspoon of Black pepper. Place the seasoned lamb into the pot and sear on all sides until browned, about 2-3 minutes per side.
4. 4Add the 8 pods Cardamom pods, lightly crushed, the 3 leaves Bay leaves, and the 2 sticks Cinnamon sticks to the pot. Pour in the 8 cups of Chicken broth. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly and simmer for 2.5 to 3 hours, or until the lamb is very tender and easily shreds with a fork. The internal temperature of the lamb should reach at least 195°F (90.5°C).
5. 5Carefully remove the 3 lbs of Lamb from the pot and place it on a clean cutting board. Let it cool slightly for about 10 minutes to make it easier to handle. Using two forks, shred the lamb into bite-sized pieces. Strain the cooking liquid from the pot through a fine-mesh sieve into a separate bowl, discarding the whole spices (cardamom, bay leaves, cinnamon sticks).
6. 6Return the strained broth to the now-empty pot. Add the rinsed 4 cups of Basmati rice and stir to combine. The liquid level should be about 1 inch above the rice. If needed, add a little more Chicken broth or water to reach this level. Stir in the 1/4 teaspoon of Saffron threads, soaked in warm water.
7. 7Bring the rice and broth mixture to a rolling boil over medium-high heat (200°C / 400°F). Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly, and cook for 15 to 20 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid lifting the lid during this time.
8. 8Gently stir the 1/2 cup of Raisins and 1/4 cup of Almonds, toasted, into the cooked rice. Then, carefully fold in the shredded 3 lbs of Lamb. Serve the Lamb Mandi hot.

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