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MAGGI® KHALEEJI LAMB MANDI

Plate of Khaleeji lamb mandi
Plate of Khaleeji lamb mandi
  • Number of servings
    4

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Ingredients
LAMB
  • 30g - MAGGI® Khaleeji Seasoning
  • 1.7kg - Lamb Shank
  • 10g - Carrots
  • 50g - Celery
  • 70g - Leeks
  • 120g - Red Onion
  • 80g - Garlic
  • 5g - Laurel Leaves
  • 10g - Black Pepper
  • 12g - Cinnamon Sticks
  • 4g - Cardamom Seeds
  • 12g - Dry Lime
  • 3g - Cloves
  • 70ml - Corn Oil
  • 4l - Water
  • 70g - Ghee
  • 2g - Mandi Food Color (dissolved in 50ml water)
RICE
  • 36g - MAGGI® Khaleeji Seasoning
  • 400g - White Basmati Rice
  • 800ml - Water
  • 24g - Butter
GARNISH AND SIDE
  • 10g - Parsley (chopped)
  • 25g - Red Chillies (sliced)
  • 1kg - Yogurt
  • 240g - Dakous Sauce
Preparation
  • 1
    LAMB :- In a large pot, heat corn oil and half of the ghee.
  • 2
    Add mixed bouquet garni (carrots, celery, leeks, red onion, garlic, laurel leaves, cloves, cinnamon stick, black pepper, cardamom, dry lime) and sauté for 10 minutes on high heat.
  • 3
    Add lamb shank to the pot and sear it on all sides.
  • 4
    Sprinkle in MAGGI® Khaleeji Seasoning and combine well to season all the ingredient in the pot.
  • 5
    Pour in the water and bring to a boil.
  • 6
    Keep the pot on medium-high heat for 2.5 hours or until lamb is cooked.
  • 7
    Once cooked, remove lamb shank from the pot and place on a baking sheet.
  • 8
    Brush the mandi food color all over the lamb shank and roast in a preheated oven at 190 C for 10 minutes.
  • 9
    RICE :- Soak the rice for 30 minutes.
  • 10
    In a new pot, strain in the stock that was prepared while cooking the lamb shank.
  • 11
    Add in MAGGI® Khaleeji Seasoning and ghee before bringing it to a boil.
  • 12
    Put in the soaked rice to the boiling stock and mix well.
  • 13
    Cover the pot and let the rice simmer on low heat for 11 minutes.
  • 14
    Keep the rice covered for an additional 5 minutes without heat.
  • 15
    SERVING :- On a serving platter, place the rice at the base and top with the roasted lamb shank.
  • 16
    Sprinkle some chopped parsley and sliced red chillies on top.
  • 17
    Serve alongside yogurt and dakous sauce.

MAGGI® Khaleeji Seasoning Powder: The Essence of Arabian Cuisine