Saudi Lamb Mandi

Ingredients

• about 1360 g Lamb shoulder
• 3 cups Basmati rice
• 2 medium Onion
• 6 cloves Garlic
• 3 tbsp Mandi spice mix
• 0.5 tsp Saffron threads
• 1 tbsp Rose water
• 3 tbsp Vegetable oil
• 1.5 tsp Salt
• 0.75 tsp Black pepper
• 0.5 cup Almonds
• 0.5 cup Raisins

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 1360 g of lamb shoulder with the 3 tbsp Mandi spice mix, 1.5 tsp salt, and 0.75 tsp black pepper. Mix well to ensure the lamb is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours.
2. 2Finely dice the 2 medium onions and mince the 6 cloves of garlic. Heat the 3 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C / 190°C). Add the diced onions and minced garlic and cook, stirring occasionally, until they are golden brown, about 8-10 minutes.
3. 3Carefully place the marinated lamb shoulder on top of the sautéed onions and garlic in the pot. Add enough water to cover the lamb completely. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 3 hours, or until the lamb is very tender and easily pulls away from the bone.
4. 4Once the lamb is tender, carefully remove it from the pot and place it on a plate. Strain the cooking liquid through a fine-mesh sieve into a separate bowl, discarding the solids; reserve this flavorful broth.
5. 5Rinse the 3 cups of Basmati rice under cold water until the water runs clear. Let the rice soak in a bowl of fresh water for 30 minutes, then drain it thoroughly.
6. 6In a large pot, combine the reserved broth and enough additional water to equal 4.5 cups of liquid. Bring this liquid to a rolling boil over high heat (204.4°C / 200°C). Add the drained 3 cups of Basmati rice and stir once. Reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes, or until the rice is tender and the liquid has been absorbed. Let the rice stand, covered, off the heat for 10 minutes.
7. 7While the rice rests, gently warm the 0.5 cup almonds and 0.5 cup raisins in a dry skillet over medium-low heat (148.9°C / 150°C) for 2-3 minutes until lightly toasted and plump. In a small bowl, combine the 0.5 tsp saffron threads with the 1 tbsp rose water and let it steep for 5 minutes.
8. 8Fluff the cooked rice with a fork. Drizzle the saffron and rose water mixture over the rice and gently toss to distribute the color and aroma. Place the cooked lamb on top of the rice. Garnish with the warmed 0.5 cup almonds and 0.5 cup raisins before serving.

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