Lamb Mandi Style Rice

Name: Lamb Mandi Style Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 servings
Cuisine: Middle Eastern
Ingredients: 6 ounce lamb shoulder (halal, boneless, cut into 1-inch pieces); 1 tablespoon olive oil; 0.25 yellow onion (sliced); 1 clove garlic (minced); 0.5 fresh ginger (grated); 0.5 teaspoon ground cumin; 0.25 teaspoon ground coriander; 0.25 teaspoon turmeric powder; 0.125 teaspoon ground cardamom; 0.25 teaspoon black pepper; 0.5 teaspoon kosher salt; 0.5 cup Basmati rice (uncooked); 1.25 cup water (or halal chicken broth); 0.25 cup plain yogurt; 1 tablespoon fresh mint (chopped)

Fragrant Basmati rice cooked with tender, spiced halal lamb shoulder and warm Middle Eastern spices, creating an aromatic and deeply flavorful one-pot meal.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 1
Cuisine: Middle Eastern
Difficulty: Medium
Cost: $2.82/serving

Dietary

Halal
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

6 ounce lamb shoulder (halal, boneless, cut into 1-inch pieces)
1 tablespoon olive oil
0.25 yellow onion (sliced)
1 clove garlic (minced)
0.5 fresh ginger (grated)
0.5 teaspoon ground cumin
0.25 teaspoon ground coriander
0.25 teaspoon turmeric powder
0.125 teaspoon ground cardamom
0.25 teaspoon black pepper
0.5 teaspoon kosher salt
0.5 cup Basmati rice (uncooked)
1.25 cup water (or halal chicken broth)
0.25 cup plain yogurt
1 tablespoon fresh mint (chopped)

Instructions

Pat halal lamb shoulder pieces dry. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
Heat olive oil in a medium heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned lamb and sear until browned on all sides, about 5-7 minutes. Remove lamb and set aside.
Reduce heat to medium. Add sliced yellow onion to the pot and cook until softened and translucent, about 5-7 minutes.
Stir in minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
Add ground cumin, ground coriander, turmeric powder, ground cardamom, and the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper to the pot. Stir and cook for 30 seconds until aromatic.
Stir in uncooked Basmati rice, ensuring it's coated with the spices. Add the water or halal chicken broth and return the browned lamb to the pot. Bring to a boil.
Once boiling, reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until all liquid is absorbed and the rice is tender. Do not lift the lid during this time.
Remove from heat and let rest, covered, for another 10 minutes. Fluff the rice gently with a fork, separating the lamb pieces.
Serve the Lamb Mandi style rice immediately. Optionally, serve with a dollop of plain yogurt and a sprinkle of chopped fresh mint for a refreshing counterpoint.

Notes

For an even richer flavor, you can briefly soak the Basmati rice for 30 minutes before cooking and drain it well, adjusting the water ratio slightly if needed.

Nutrition (per serving)

Calories: 820
Protein: 42.3 g
Carbohydrates: 80.5 g
Fat: 35.5 g
Fiber: 4.9 g
Sodium: 1280 mg
Saturated Fat: 10.2 g
Sugar: 6.8 g
Cholesterol: 130 mg