Скачать или смотреть The King of Middle Eastern Rice Dishes | Lamb Mandi Recipe

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Ingredients
For the Lamb:
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2-3 lamb shanks
1 onion, quartered
6-8 garlic cloves, grated
1 cinnamon stick (small)\
4 green cardamom
4 cloves
1 teaspoon whole black peppercorns
1 small Bay leaf
1 and 1/2 teaspoon salt
water to cover
The Mandi Spice Mix:
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric

1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
The Rice:
3 cups Basmati rice
1 small onion finely chopped
3-4 tablespoons olive oil
1 tomato, finely chopped
4 cups lamb broth
2-3 teaspoons slat, or to taste
pinch of saffron (optional)
tomato sauce (Daqoos)
For Smoky Aroma (optional):

1 piece natural charcoal (hickory wood)
1 teaspoon oil or butter to create smoke
Instructions
Cook the Lamb: In a pressure cooker/Instant Pot brown the lamb on the Saute setting. Add all of the remaining lamb ingredients and cover with water. Pressure cook for 45 minutes. Slow release and strain the broth. Reserve for the rice. Transfer the lamb shanks onto a metal baking tray that is safe to go under the broiler.
Prepare the Mandi Spice Mix: Combine all of the ground spices in a bowl and rub 2/3 of them onto the lamb or just sprinkle on both sides.
Make the Rice: In a pot or Dutch oven, heat the olive oil and add the onion. Cook until soft and golden. Add the garlic and warm through until fragrant. Add the tomto and remaining lamb mandi spice mix. Cook until the tomato softens. Drain the rice and add to the pot. Pour 4 cups of the broth and season with salt. Bring to a boil and reduce to a simmer. Cover the pot and cook for 18 minutes until the rice is done. Fluff.

Broil the Lamb: Broil in the oven until lightly charred and golden. ASbout 5-7 minutes.
Infuse with Smoke (optional): Place a small heatproof bowl or foil in the center of the cooked rice. Heat a piece of charcoal over the flame until red hot. Place the charcoal into the foil and immediately add the oil or butter over the charcoal. Quickly cover the pot for 5-7 minutes to allow the rice to absorb the smoke.
Serve: Fluff the rice and arrange on a serving platter. Top with lamb shanks. Garnish with toasted almonds, raisins, and fried onions if desired. Serve how with the spicy tomato sauce and a fresh salad.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
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By: LowNotes


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