Ingredients with Measurements:
- 2 cups basmati rice
- 2 lbs lamb shoulder, cut into chunks
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp ginger, minced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups chicken broth
- 1/4 cup olive oil
- 1/4 cup butter
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a skillet, heat the olive oil over medium-high heat. Add the lamb and cook until browned on all sides. Remove the lamb from the skillet and set aside.
3. In the same skillet, add the onion, garlic, and ginger. Cook until the onion is translucent.
4. Add the cumin, coriander, turmeric, cinnamon, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.
5. Add the lamb back to the skillet and stir to coat with the spices.
6. Add the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour or until the lamb is tender.
7. In a large pot, bring 8 cups of water to a boil. Drain the rice and add it to the pot. Cook for 10-12 minutes or until the rice is tender.
8. In a small saucepan, melt the butter over medium heat. Add the raisins and almonds and cook until the almonds are golden brown.
9. Fluff the rice with a fork and transfer it to a serving platter. Arrange the lamb on top of the rice.
10. Drizzle the butter, raisin, and almond mixture over the lamb and rice.
11. Sprinkle with chopped parsley and cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Lamb should be cooked at 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 620
Fat: 28g
Carbohydrates: 63g
Protein: 28g
Sodium: 930mg
Sugar: 10g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Raisins can be substituted with dried apricots or cranberries.
- Almonds can be substituted with cashews or pistachios.
Variations:
- Add chopped carrots and potatoes to the lamb for a heartier meal.
- Use brown rice instead of basmati rice for a healthier option.
- Add a dollop of yogurt on top of the lamb for a creamy finish.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Browning the lamb before cooking it with the spices adds extra flavor to the dish.
- Use a fork to fluff the rice instead of a spoon to prevent it from becoming mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Nasi Mandi with Lamb on a large platter with the lamb arranged on top of the rice. Garnish with chopped parsley and cilantro.
Garnishes:
Chopped parsley and cilantro.
Pairings:
Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
Roasted carrots and potatoes or a mixed green salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of chicken broth or water and fluff with a fork.
- If the lamb is tough, cook it for an additional 15-20 minutes until tender.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Nasi Mandi is a traditional Yemeni dish that has become popular throughout the Middle East and Southeast Asia. It is typically made with lamb or chicken and is flavored with a blend of spices.
Flavor profiles:
The Nasi Mandi with Lamb is a flavorful and aromatic dish that is spiced with cumin, coriander, turmeric, cinnamon, and paprika. The lamb is tender and juicy, and the rice is fluffy and fragrant.
Serving suggestions:
Serve the Nasi Mandi with Lamb family-style on a large platter. This dish is perfect for sharing with friends and family.
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Region: Middle Eastern