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Home Dish Middle Eastern Laham Mandi

Middle Eastern Laham Mandi

Name: How to cook Middle Eastern Laham Mandi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Middle Eastern Laham Mandi

#cookpadindia #bakraeid #lamb Mandi is a traditional dish from the City of Hadhramaut. It is basically a Yemeni dish made from Rice ,meat and a number of spices. The meat or Laham in Arabic is specifically that of a young Lamb and the special thing about it is that the meat is prepared in a tandoor specifically or an underground deep pit. This technique renders this dish a special touch making it flavourful and aromatic. Though it's nearly impossible to make this at home but still it can be tried to satisfy our craving for it especially if one has tasted it.

Ingredient

Food ration :

7-8 servings

Cooking time :

45 minutes

2 kg

Lamb Bone-in chunks

2-3 tbsp

Ginger garlic paste

2-3 tbsp

Salt

1 1/4 kg

Rice

1 cup

melted Butter

1/2 cup

Oil

2-3

thinly sliced Onions

3-4

pureed Tomatoes (optional)

1 inch

Cinnamon stick

Black Peppercorns whole

6-7

Cloves

small bunch chopped Coriander Leaves

small bunch chopped Mint Leaves

2-3

Dry Lemons or Kala Nimbu

10-12 strands

Saffron

1/2 tsp

Turmeric powder

1 tbsp

Coriander Seeds

1 tbsp

Cumin Seeds

medium sized Cinnamon sticks

5-6

Cardamom pods

10-12

Black Peppercorns

1/4 cup

fried Almonds

1/4 cup

fried Cashewnuts

1/4 cup

Raisins

Cooking instructions

* Step 1

The night before, place the saffron threads in a couple of teaspoons or so of warm water. Mix together the hawaij spice mix, turmeric and melted butter. Spread this generously over the meat. Cover and marinate for a couple of hours. Or better still overnight for best results.

* Step 2

In a large pot, saute the onions in half of oil and butter over medium heat till soft with peppercorns, cloves and a cinnamon stick. Add meat along with tomato puree and pressure cook using water as needed. Let the steam settle down on it's own before opening the lid of the cooker. Remove the meat now. To the water remaining in the it, add soaked rice, saffron, dry lemons and cook until done on a low heat. Cook on a high heat for first 2-3 minutes and then lower the heat.

* Step 3

Add the remaining melted butter and oil to a pan and fry the meat chunks for about 10 minutes or so just that it maintains a slight crunch. Traditionally this is made in large underground pits covered well for that juicy and succulent meat. Use coriander and mint leaves as desired. A little of green chilli paste can also be used if desired.

* Step 4

After about fully done it is all ready. Fluff the rice. Arrange the meat chunks on the top. Add the fried raisins, almonds and cashewnuts. Place a small katori in the middle with vegetable oil inside. Then place a red hot coal in it and cover the pot with a lid for nearly 15-18 minutes. It should smoke, giving the rice a smoky flavour. This is the most important step.