Ingredients with Measurements:
- 1 kg lamb, cut into bite-sized pieces
- 2 cups basmati rice
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp ginger, minced
- 2 tbsp ghee
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- Salt to taste
- 4 cups water
Special Equipment Needed:
- Large pot with lid
- Mortar and pestle
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a mortar and pestle, grind the cumin seeds, coriander seeds, and fennel seeds until they become a fine powder.
3. In a large pot, heat the ghee and vegetable oil over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Cook for 1 minute until fragrant.
4. Add the onion, garlic, and ginger. Cook for 5 minutes until the onion is translucent.
5. Add the lamb and cook for 10 minutes until browned on all sides.
6. Add the ground spices, turmeric powder, garam masala, red chili powder, and salt. Mix well.
7. Add 4 cups of water and bring to a boil. Reduce the heat to low and cover the pot with a lid. Cook for 1 hour until the lamb is tender.
8. Drain the soaked rice and add it to the pot. Mix well and cover the pot with a lid. Cook for 20 minutes until the rice is cooked and fluffy.
9. Serve the mandi lamb curry hot with the rice.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 600
Fat: 25g
Protein: 30g
Carbohydrates: 65g
Fiber: 2g
Sugar: 2g
Sodium: 400mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Ghee can be substituted with butter or vegetable oil.
- Basmati rice can be substituted with any long-grain rice.
Variations:
- Add chopped tomatoes for a tangy flavor.
- Add chopped potatoes for a heartier dish.
- Use lamb shanks instead of lamb pieces for a more flavorful curry.
Tips and Tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Browning the lamb before cooking adds flavor to the curry.
- Use a heavy-bottomed pot to prevent burning.
Storage Instructions:
- Store the mandi lamb curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the mandi lamb curry in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the mandi lamb curry in a large serving dish with the rice on the side.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Lemon wedges
Pairings:
- Naan bread
- Raita
- Mango chutney
Suggested Side Dishes:
- Roasted vegetables
- Salad
Troubleshooting Advice:
- If the curry is too spicy, add a dollop of yogurt to cool it down.
- If the rice is too dry, add a splash of water and mix well.
Food Safety Advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food History:
- Mandi is a traditional Yemeni dish that is popular in the Middle East and South Asia.
Flavor Profiles:
- The mandi lamb curry has a spicy and aromatic flavor with hints of cinnamon and cardamom.
Serving Suggestions:
- Serve the mandi lamb curry with a side of naan bread and mango chutney for a complete meal.
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Region: Indian