Mandi Kambing or Laham or Lamb
Why was the dish called Mandi Lamb ( Kambing) with this name? 🤔😍
Mandi, 🍛 a Yemeni food that became famous and spread in all parts of the Arab world 🗺 The reason for the name of the mandi ⁉️ dates back to the word (dew) in relation to the 🤤 dew texture of the meat placed with rice 🍚 in this dish.
The idea of Mandi is for the meat to be cooked 🍖 with the low heat on the hot coals 🌋 and for the fat to dry out on the meat and what follows from below from the rice or something else, and this greasy dew made the dish called Mandi 😎.
How to make Mandi kambing?
The method of making meat mandi with the same taste of meat that melts in the mouth, as well as rice with the coloered settlement, neither too soft nor dry.
Meat Mandi, especially lamb meat, is famous in the Gulf countries and is considered one of the popular dishes in circulation and is frequently eaten on occasions such as weddings, holidays, and family gatherings, Also Bunnah resto
and it is a delicious meal Mandi can be made with chicken as well, or with beef or camel, but in today’s recipe, we present to you how to make meat mandi in the oven using lamb or lamb in detail.
Meat Mandi Ingredients
- Lamb meat from the thigh or shoulder or as desired and available.
- Saffron powder or saffron yolk (can be replaced with turmeric).
- Teaspoon salt.teaspoon black pepper.
- Lurpak butter spoon.
- Medium onion cut into small cubes.
- A chopped tomato.
- Cinnamon wood.
- laurel paper.
- Two cloves.
- Two Hills.
- Two red hot peppers, optional.
- 3 cups of basmati rice, washed and soaked.
- 4 cups of lukewarm water.
- Several cloves of garlic.
Season the pieces of meat with salt, pepper and little saffron, then leave them aside for several hours.
In a pot on the fire, put a cube of butter until it melts, then put an onion cut into small cubes and stir it until it turns yellow.
Add chopped tomato, stirring.
Put salt, pepper, cinnamon, cloves, cardamom, bay leaf and two red hot peppers to taste.
Put the amount of water “4 cups” so that it is lukewarm and not boiling.
Cover the pot with a layer of tin foil and make several holes in it in separate places.
Arrange the meatballs on tin foil, then put some healthy garlic cloves with them.
Put a layer of parchment paper on the meat and then another layer of tin to cover it well.
Read also: Rice and meat with pressure, with the taste of Mandi, in the easiest, step-by-step way
The pot enters the oven at a temperature of 200 ° C from the bottom for two to three hours, depending on the maturity of the meat.
Remove the tin foil from the top and place the meat under the grill to brown.
We remove all the familiarity and put the pieces of meat directly on the rice.
then put a glowing piece of coal in tin foil with a spoon of oil on it to take the taste and flavor of the barbecue, then cover the pot and leave it for several minutes until it acquires the flavor of the bunnah resto.
We serve it hot.