Hadrami Meat Mandi… Meat Mandi is a traditional main dish prepared with basmati rice, which is served as a main dish at lunch and for picnics. Learn how to prepare it with my lady’s kitchen and serve it on your trip alongside your favorite salads

Ingredients

•  Long grain rice: 3 cups (soaked/washed)
• Cinnamon: Oud
• Cardamom: 3 (whole)
• Bay leaves: 2 leaves
• Lemon: 1 tablet (dried)
• Olive oil: a tablespoon
• Water: 4 and a half cups
• Lamb shoulder meat: one and a half kilos (bone inside / defatted)
• Salt: as needed
• Black pepper: as needed
• Cumin: 1 teaspoon (powder)
• Coriander: half a teaspoon (crushed).

How to prepare

1. The oven is heated to 230 ° C.
2. In a large saucepan, add the rice, cinnamon sticks, cardamom pods, bay leaves, and dried lemon if using, and drizzle the olive oil over the rice in the saucepan.
3. Pour water over the rice.
4. Cover the bowl tightly with aluminum foil, wrap the edges of the foil around the bowl to ensure a tight fit, then make holes with the skewer to get a distribution of the holes in the foil.
5. Seasons the lamb shoulder with salt, pepper, cumins powder, and coriander, and add the spices to the meat.
6. Place the marinated meat on the tin foil that covers the rice, put a piece of parchment paper over the meat, and cover tightly with aluminum foil so that there is a bag of mutton wrapped in tin foil over the rice bowl covered with aluminum foil. .
7. Simmer 3 hours, or until meat is tender and bone comes out easily with a fork.
8. Place the rice in a large plate on the lamb shoulder and garnish with nuts and parsley.