I very rarely cook with lamb. The last time I handled lamb was when I made shepherd’s pie a while back, and that was years ago. Recently I went to the wet market in TTDI, and when passing the lamb stall I saw fresh pieces of lamb shoulder hanging on hooks, so I decided to buy some. This time I used the meat for another Middle Eastern dish, courtesy of the awesome Chef Ammar.
We served this with Kak’mbang’s Acar Putih, but I suppose Sambal Arab would also be a great accompaniment. Must fulfil our veggie quota. Lol.
If you can get your hands on pre-made Mandy spice mix, this is a really simple yet delicious dish with common ingredients, and the only specific equipment you need is a pressure cooker. Try it out!
Lamb Mandy With Rice
- 2.2 to 2.4 kg bone-in lamb shoulder, cut into cubes
- 1/2 cup vinegar
- 1/4 cup olive oil
- 3 onions, diced
- 14 cloves garlic, peeled
- 3 1/2 tablespoons mandy spice mix
- 2 tablespoons salt, plus more to taste
- Mandy rice, recipe follows
- Special equipment: pressure cooker
In a large bowl, pour the vinegar over the lamb shoulder. Soak for 20 minutes, then drain using a colander. Do not rinse the meat with water.
In a pressure cooker, heat the olive oil over high heat.
Add the garlic cloves, and sauté until golden yellow in color. Add the mandy spice mix and the onions and cook, stirring frequently, until fragrant. Add the lamb shoulder cubes and cook, stirring, 3 minutes, until all the meat is evenly coated with the spices. Add enough water to cover the lamb, and add the salt, adjusting to taste. Bring to a boil, then close the lid of the pressure cooker and cook, undisturbed, about 30 minutes. When the pressure cooker starts to make a hissing sound, reduce the heat to medium, and continue cooking for another 20 minutes. Remove from the heat, and let rest for 15 minutes before opening the lid.
Serve together with the mandy rice.
- 1/4 cup olive oil
- 14 garlic cloves, peeled
- 2 large onions, diced
- 1 tablespoon mandy spice mix
- 3 cups long-grain basmathi rice, washed and soaked in water for 30 minutes
- 4 1/2 cups water
- 3 green chillies
- 1 tablespoon salt
- 1/4 cup ghee
- 1 to 2 tablespoons yellow food colouring
- 1 pinch of saffron, soaked overnight in 4 teaspoons water
- 1 piece natural coal
- 1 tablespoon cooking oil
- 2 tablespoons chopped cilantro (coriander leaves), for garnish.
In a large Dutch oven, heat the olive oil over high heat. Add the garlic and cook, stirring, until golden. Add the onions and the mandy spice mix, and cook, stirring, until fragrant. Add the rice and cook, stirring, about 2 minutes. Add the water, green chillies and salt, and cook, stirring once when the liquid is almost evaporated, and once again after all the liquid hasevaporated. Reduce the heat to low and cook, covered, for another 10 to 15 minutes until the rice is cooked. Remove from heat and let rest for 5 minutes.
Add the ghee and stir to blend. Swirl in the saffron and yellow food colouring and stir to create a multicoloured effect.
Heat a piece of coal until red hot. Place a small dish or bowl containing the cooking oil on top of the rice at the centre of the pot. Place the red hot coal in the bowl and cover. Alternatively, you can use 4 tablespoons of liquid smoke instead.
Let sit for about 15 minutes before serving.
Garnish with cilantro.