Lamb & Goat Mandi Rice (Arabian Spicy Roasted Lamb and Goat Meat Served Over Saffron Infused Basmati Rice)
DENTIST CHEF
DENTIST CHEF
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Ingredients

  • 1 pound (500 gr) lamb meat
  • 1 pound (500 gr) goat ribs
  • 2 tbsp Homemade Garam Masala Spice
  • 2 tbsp cayenne pepper (chili) powder
  • 1/2 cup coconut cream (or heavy cream)
  • a pinch of saffron, soak in cold water
  • 1 onion, finely chopped
  • 1/2 cup tomato puree (from 2 medium size fresh tomato)
  • 1 tbsp tomato paste
  • salt to taste
  • 2 cups Basmati rice
  • 2 tbsp Homemade Garam Masala Spice
  • few slice of ginger for the mandi rice
  • 4 green cardamon
  • 3 cloves 2 bay leaves
  • 3 cm cinnamon stick
  • 2 tbsp ghee (or butter)
  • salt to taste
  • 3 cups water
  • 1/4 cup raisin or chopped dates*optional
  • 2 tbsp chopped flat leaves parsley/ cilantro for topping
  • 1/2 cup chopped toasted almond or pine nuts for toppping

Instructions

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