Lamb Mandi Pulao

Name: Lamb Mandi Pulao
Total time: 7200 s
Yield: 6 servings
Cuisine: Pakistani
Ingredients: 1 kg Lamb Meat (shoulder and leg pieces); 750 gm Rice; 4 Tomatoes; half cup or less Oil; 1 big onion; 3 tbsp Coriander seeds; 3 tbsp Cumin seeds; 2 tbsp Black peppercorns; 3-4 Whole cardamom; 1 tsp Cloves; 1 tbsp Cinnamon; half tsp Turmeric; 1 tsp Red Chilli powder; 1 tsp Black pepper; to taste Salt; 2 to 3 Bay Leaf; 2-3 Green chillies; half bunch Green coriander; 2 tbsp Ginger garlic paste; 3 to 4 Garlic cloves

Aniza Naveed @AN_KitchenLab

Pakistan

bismi-llāhi aur-raḥmāni aur-rahim
#joy
Lamb Mandi Pulao

Lamb is a type of red meat that comes from young sheep. Not only is it a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance.

We started sacrificing Lamb/Sheep in occasion of Eid Ul Adha. In this way I started doing experiments with lamb meat. In begining I have to face difficulty in dealing with lamb meat because of a specific smell of the meat. But now with times I am successfully making almost every dish from lamb meat and no one can distinguish wether it is lamb or mutton.

Today I. Sharing one of my recipe in which I use lamb meat and it comes out very tasty and delicious. The recipe is inspired from "Mandi" I have tasted in Makkah. After so many experiments I came out with this recipe which is not exact like that but very much similar. This is one of the fusion recipe of Mandi pulao.

#anizanaveed
#anizanaveedrecipes

bismi-llāhi aur-raḥmāni aur-rahim
#joy
Lamb Mandi Pulao

#anizanaveed
#anizanaveedrecipes

Aniza Naveed @AN_KitchenLab

Pakistan

bismi-llāhi aur-raḥmāni aur-rahim
#joy
Lamb Mandi Pulao

#anizanaveed
#anizanaveedrecipes

bismi-llāhi aur-raḥmāni aur-rahim
#joy
Lamb Mandi Pulao

#anizanaveed
#anizanaveedrecipes

Saved

Ingredients

2 hrs

6 servings

1 kgLamb Meat (shoulder and leg pieces)
750 gmRice
4Tomatoes
half cup or lessOil
1 bigonion
3 tbspCoriander seeds
3 tbspCumin seeds
2 tbspBlack peppercorns
3-4Whole cardamom
1 tsp Cloves
1 tbspCinnamon
half tspTurmeric
1 tspRed Chilli powder
1 tspBlack pepper
to tasteSalt
2 to 3Bay Leaf
2-3Green chillies
half bunchGreen coriander
2 tbspGinger garlic paste
3 to 4Garlic cloves

Saved

Steps

2 hrs

1

Grind all whole spice into a fine powder.
2

Take lamb meat pieces add ginger garlic paste, 4 tbsp of grinded spice, lemon juice, salt and red chillies. Rub the spice over meat and marinate it for one hour.
3

In a pot take oil and fry thinly sliced onion until golden brown. Remove the fried onion from oil and keep aside in same oil add 1 tsp black cumin seed, bay leaf 3 to 4 cloves, 1 piece of Cinnamon stick fry little then added crushed garlic.
4

Now add meat marinated pieces of lamb and fry until meat changes it color and water release by meat has dried.
5

Now add 2 to 3 glass of water and cook until meat tenderize. Remove the tender pieces of meat from broth.
6

In same broth add more water and cook the rice until done. Rice should be washed and. Soaked before.
7

In blender blend tomatoes, green chillies and coriander leaves into a fine paste.
8

In pan take little oil add blended paste. Cook until extra water dries now add 3 tbsp of grinded spices, salt and lemon juice. Cook well until oil separated.
9

Add tenderize meat in tomato paste and adjust spice as per taste like add more salt or chilli if needed.
10

Cook this gravy for few minutes and then spread it over rice. put fried onion and sprinkle 1 tsp grinded spice and keep it on low flame and cook for 15 minutes.
11

Serve with salad and tomato sauce.