???????? Mandi lamb easy way / مندي لحم خروف بطريقة سهلة #mandilamb
Mandi lamb easy way / مندي لحم خروف بطريقة سهلة #mandilamb
Origin of mandi;
Mandi (Arabic: مندي) is a traditional dish that originated from Hadhramaut, Yemen, consisting mainly of meat and rice with a special blend of spices, cooked in a pit underground. It is extremely popular and prevalent in most areas of the Arabian Peninsula, and even considered a staple dish in many regions.
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Kindly find bellow ingredients you need
Ingredients
- Lamb
- 1 small onion
- 3 garlic
- 2l water
Mandi spices
- 2 Tsp cinnamon
- 2 Tsp coriander
- 2 Tsp cumin
- 2 Tsp fennel
- 2 bay leaves
- 1 Tsp cloves
- 1 Tsp cardamon
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مكونات
- لحم خروف
- بصلة صغيرة
- 3 حبات ثوم
- 2 لتر ماء
بهارات مندي
- ملعقتين صغيرة قرفة
-ملعقتين صغيرة كزبرة
-ملعقتين صغيرة كمون
- ملعقتين صغيرة شمر
- ورقتين غار
- ملعقة صغيرة قرنفل
- ملعقة صغيرة هيل
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Ingrédients
- Agneau
- 1 petit oignon
- 3 ail
- 2l d'eau
Épices Mandi
- 2 cc de cannelle
- 2 cc de coriandre
- 2 cc de cumin
- 2 cc de fenouil
- 2 feuilles de laurier
- 1 cc de clous de girofle
- 1 cc de cardamome
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Ingredientes
- Cordero
- 1 cebolla pequeña
- 3 ajos
- 2l de agua
especias mandi
- 2 cucharaditas de canela
- 2 cucharaditas de cilantro
- 2 cucharaditas de comino
- 2 cucharaditas de hinojo
- 2 hojas de laurel
- 1 cucharadita de clavo
- 1 cucharadita de cardamomo
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bahan-bahan
- Domba
- 1 biji bawang besar
- 3 bawang putih
- 2l air
Rempah Mandi
- 2 sudu kecil kayu manis
- 2 sudu kecil ketumbar
- 2 sudu kecil jintan manis
- 2 sudu kecil adas
- 2 helai daun salam
- 1 sudu kecil bunga cengkih
- 1 sudu kecil buah pelaga
Cooking braised lamb from RACV Cape Schanck Cape Restaurant
Learn how to make the signature lamb dish from the award-winning Cape restaurant at RACV Cape Schanck Resort with Executive Chef, Josh Pelham
For the recipe go to
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GREAT RACK of Lamb
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Recipe
Prep – 15 min
Cook time 1 hour.
Feeds 2
Ingredients
• 1 rack of lamb (ideally 5-6 cutlets total)
• 4 white potatoes quartered
• 6 cloves of garlic
• 3 kale leaves
• Salt & Pepper
• 150g ghee
Lamb
1. Poke holes in the rack of lamb and stuff with 6 cloves of garlic.
2. Generously salt and pepper the lamb and place in the Camp Braai frame or offset from the main heat on a grill.
3. Place the lamb approximately 45cm from the fire with the fat side facing it. If you have an IR thermometer, check it is approx. 105-115deg celsius on the outside.
4. Leave there for 40 min before turning once and cooking the other side for a further half hour (or until the internal temp is 50 deg)
5. Sear the lamb over the fire for 2-3 min or until it is browned well all over.
6. Remove from the heat at 60 deg internal temp and let rest for 5 minutes, ensuring the internal temperature is 63-68 degrees for medium rare.
Vegetables
1. Add the potatoes to a a pot of water with 1 tbspn of salt.
2. Place on high heat and boil until they can be easily speared with a fork or paring knife.
3. Drain the potatoes and add them to a skillet with the ghee, salt and pepper and put on high heat.
4. Once the potatoes start to brown, crush them down and give them lots of cracks and surface area – this will make them crispier.
5. Remove the stalks from the kale and cut the leaves in to 3cm x 2cm strips
6. Add the kale to the oiliest part of the skillet and add salt and pepper to them – be careful, they will spit a lot.
7. Shallow fry the kale until it stop spitting and is start starting to go brown in some spots – be very careful not to let it go black.
8. As soon as it is brown, remove it and let it drain.
9. Once the potatoes are browned well, remove them and serve (this should take about 40 min in total)
Lamb Shanks Arab Rice #kabsa #arabicfood #lambshanks #recipe #food #shorts
Complete Recipe Video Link :
Kabsa/ Majbus Kabsa is a similar dish to Biriyani but traditionally does not use garam masala nor yogurt during the cooking process is a family of mixed rice dishes that originates from Saudi Arabia, where it is commonly regarded as the national dish. The dish is made with rice and meat. Kabsa (Arabic: كبسة kabsah) is an Arab mixed rice dish, served on a communal platter, that originates from Saudi Arabia It is commonly regarded as a national dish in all the countries of the Arabian Peninsula (Saudi Arabia, Kuwait, Bahrain, Qatar, the United Arab Emirates, Oman, and Yemen).
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