Скачать или смотреть Arabic Mandi | Soft Rice & Tender Lamb Leg | A Feast on One Plate

Learn how to make Mandi – a traditional Arabic dish made with tender lamb leg and soft, fragrant rice. This recipe is full of rich flavors, juicy lamb, and perfectly spiced rice with saffron and raisins. A festive dish for family dinners, gatherings, or special occasions.

This recipe is:
Authentic Arabic-style Mandi
Juicy, tender lamb marinated overnight
Soft, fluffy rice with saffron and raisins
A show-stopper centerpiece dish

Ingredients
For the Lamb Leg:
1 lamb leg
Garlic cloves (for stuffing cuts)
1 tbsp salt
½ tbsp turmeric powder
½ tbsp red chili powder
½ tbsp coriander powder
½ cup yogurt
1 tbsp tomato paste
Juice of 1 lime
¼ cup oil
1 tbsp honey
2 bay leaves
3 cinnamon sticks
Green cardamom pods
Cumin seeds

For the Rice:
6 cups basmati rice (washed and soaked 1 hour)
6–7 oz oil
1 onion, chopped
5 garlic cloves, grated
2 cinnamon sticks
2 dried limes
5 green cardamom pods
2 black cardamom pods
⅓ tbsp cumin seeds
500 ml water
1½ tbsp salt
Saffron (soaked in water)
Raisins (for garnish)

Marinating the Lamb
Stab lamb leg deeply with a knife. Insert garlic cloves into each cut.
In a bowl, mix salt, turmeric, red chili, coriander, yogurt, tomato paste, lime juice, oil, and honey.
Coat lamb leg with marinade. Add bay leaves, cinnamon sticks, cardamom pods, and cumin seeds.
Cover with plastic wrap. Refrigerate for 12 hours.

Cooking the Lamb
Line baking tray with foil and wax paper.
Place marinated lamb on tray. Spread leftover paste on top.
Wrap tightly with foil and wax paper.
Bake at 400°F (204°C) for 3 hours.
Place a pot of water in the oven under the lamb for steam.

Preparing the Rice
Wash and soak rice for 1 hour.
Heat oil in a pot. Fry onion until golden. Add garlic.
Add cinnamon sticks, dried lime, cardamom pods, black cardamom pods, and cumin. Fry for 1 minute.
Add water and salt. Add soaked rice. Cover until water dries.

Adding Flavor and Color
Add saffron to one third of the rice.
Add raisins to another third.
Leave the middle plain for a three-color effect.
Cover and cook 20 minutes on low heat.
Remove raisins and set aside.

Plating the Mandi
Place plain rice in the center of a large plate.
Arrange saffron rice around the edges.
Garnish with raisins in a circle.
Remove lamb leg from oven and unwrap carefully.
Place lamb leg in the center of the rice.

Serve hot — your Arabic Mandi with tender lamb leg and soft rice is ready to enjoy.

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