Follow this Recipe for the Best Lamb Mandi

   You may have read the recipe of our Chicken Mandi, heres the original version of it.

Lamb Mandi



2 kg Lamb (shoulder, big cuts)
4 onions (2 cut into fours, 2 cut rounds)
4 garlic (grated)
2 tablespoon mandi spice
1 teaspoon turmeric
2 lemons, cut into rounds
2 tablespoon butter or olive oil


4 cups rice
3 onions grated
6 garlics grated
1 ginger grated
1 teaspoon turmeric
1 carrot grated
2 tablespoon ghee
5 cups stock from the meat
1 Cinnamon stick
5 Cardamom pods
5 Cloves
Coriander leaves


Cooking the Lamb

1. Marinate the meat pieces with the mandi spice, garlic, turmeric and salt, pepper for one hour

2. Simmer the meat in a pot until the meat pieces are slightly brown

3. Add in water. cardamom pods, cloves and onion cuts

4. Boil until meat tender. Remove meat and reserve the water

5. Place moos rounds and lemon in a baking pan

6. Mix the meat with the butter or olive oil

7. Place meat on the onions and lemon and bake for a few minutes

Cooking the Rice

1. Saute the onions, garlic, ginger and turmeric till soft and well cooked

2. Transfer to a rice cooker. Add in the carrots, stock, spices, leaves and leave to boil

3. Leave rice to cook. Add in saffron / yellow colouring

4. Make a hole in center of the rice and place a bowl with 2 tablespoon oil in a bowl. Put the bowl in the center of the rice, put the meat in the rice cooker. If there is no space, put the meat separately

5. Place a burning coal in the oil and close the lid of the rice cooker

6. Remove the bowl after a few minutes and serve the rice with the meat on top

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