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Roasted Lamb Shoulder Mandi

Delicious Roasted Lamb Shoulder Mandi Recipe for Special Occasions

This showstopping Roasted Lamb Shoulder Mandi delivers restaurant-quality results using simple ingredients.
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Prep Time 10 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1 whole lamb shoulder
  • 1/2 cup oil for marinating
  • 2 medium onions sliced
  • 3 bay leaves
  • 1 stick cinnamon
  • 1 tbsp whole cumin
  • 1 tsp cloves
  • 1 tsp peppercorn
  • 1 tsp coriander seeds
  • 1 tsp green cardamom
  • 3 black cardamoms
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 4 green chilies
  • 1 dried lime
  • 3 tbsp Arabian Mandi spice
  • Water enough to cover the lamb
  • 2 tbsp fresh lemon juice
  • 1/2 tsp orange color
  • 1 tsp salt and pepper powder
  • 2 tsp saffron strands
  • 2 tbsp oil for sautéing
Broth and Rice
  • 6 cups meat broth from the lamb preparation
  • 3 cups rice
  • 4 tbsp meat broth for rice cooking
  • 2 tbsp yogurt full-fat
  • 2 tbsp mayonnaise
  • 1 medium carrot for garnishing
  • 1 medium onion chopped
  • 3 cloves garlic
  • 1 tsp salt and pepper
  • Saffron concoction remaining from earlier
  • Handful fresh coriander for garnishing

Equipment

  • Large pot

Method
 

Preparation
  1. Prepare the lamb shoulder by marinating it with oil, garlic paste, ginger paste, and spices for several hours or overnight.
  2. In a large pot, heat oil and sauté sliced onions until golden brown.
  3. Add the marinated lamb, bay leaves, and spices to the pot, then cover with water and bring to a simmer.
  4. Cook the lamb on low heat for approximately 170 minutes or until tender.
  5. Remove the lamb and set aside, reserving the broth.
  6. In the same pot, add the rice to the broth and cook until the rice absorbs the liquid and is cooked through.
  7. In a separate bowl, mix yogurt, mayonnaise, fresh lemon juice, and saffron.
  8. Shred the lamb and mix with the saffron concoction.
  9. Serve the rice on a platter, topped with shredded lamb, fresh coriander, and carrot garnishes.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 75gProtein: 40gFat: 20g

Notes

Feel free to customize your Roasted Lamb Shoulder Mandi by swapping out spices or adding dried fruits for a unique flavor profile.

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