There are special ovens for mandy, which are dug in the ground, and which give a special flavor and delicious taste. However, if these ovens are not available you can use the above ground method like your stove. For some time now I have had request to post this recipe. My chicken mandy is actually the most popular recipe on Ya Salam Cooking. I even made a video to guide you step by step with my smoking method. Mandy is smoky flavored dish so this is a step that you do not want to miss.
2 kilo lamb shoulder
5 cups basmatti rice
5 cups water
2 onions, cut into slices
1 tomato, grated
2 tablespoons mandy spice mix*
2 tablespoons butter, softened + more for smoking
1-1/2 teaspoon salt
1 black lemon
boiled eggs, optional
1. Pre-heat oven to 400F. In a small bowl add mandy spice mix and butter, mix well. Cut a few deep slits around lamb. Rub mixture all over lamb and deep into slits. Cover lamb tightly with aluminum foil. Place into oven, after 30 minutes reduce heat to 350F. Allow to cook for 2 hours, reserve juice.
2. When lamb has finished take a saute pan on high heat add reserved lamb juice. Add rice, water, onions, tomato, black lime, and salt. Bring to a full boil then reduce to low and cover. Allow to simmer for 30 minutes not uncovering until. Leave heat on low.
3. Meanwhile, heat coal. When rice has finished place an onion shell into center with a spoon of butter. Arrange lamb around pan. Place hot coal onto butter in onion shell, quickly cover and allow to sit for 5-10 minutes.
- 2 tablespoons cardamom pods
- 2 tablespoons cloves
- 2 teaspoons black pepper
- 1 teaspoon nutmeg
- 1 teaspoon ground nutmeg (or mace)
- 1 teaspoon ground kholegan (if this is not available use ginger)
- 4 bay leaves
1. In a coffee grinder or food processor finely blend all spices together until in powder form.
Yields: 1/3 cu
source: http://www.yasalamcooking.com
