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Mandi Lahm Hijazi
A fragrant and flavorful lamb dish from the Hijaz region of Saudi Arabia, characterized by its slow-cooked lamb seasoned with a unique blend of spices and often served with rice.
🧂 Ainekset
- 1.5 kg Whole lamb(cut into large pieces)
- 500 g Basmati rice
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 3 medium Tomatoes(pureed)
- 4 tbsp Vegetable oil
- 3 tbsp Hijazi spice blend(a mix of cumin, coriander, cardamom, cloves, cinnamon, black pepper, and dried lime)
- 1 tsp Turmeric powder
- to taste Salt
- as needed Water
- 50 g Raisins(for garnish)
- 50 g Toasted almonds(for garnish)
👨🍳 Ohjeet
- 1
Marinate the lamb pieces with half of the Hijazi spice blend, turmeric, minced garlic, grated ginger, and salt. Let it marinate for at least 2 hours, or preferably overnight in the refrigerator.
💡 Ammattilaisvinkit: Ensure the spices are well rubbed into the lamb. - 2
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until softened and lightly browned.
⏱️ 10 minutes - 3
Add the marinated lamb pieces to the pot and sear them on all sides until browned.
⏱️ 15 minutes - 4
Stir in the pureed tomatoes and the remaining Hijazi spice blend. Cook for another 5 minutes, stirring occasionally.
⏱️ 5 minutes - 5
Add enough water to almost cover the lamb. Bring to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 2.5 to 3 hours, or until the lamb is very tender.
⏱️ 3 hours - 6
While the lamb is cooking, rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain the rice.
⏱️ 30 minutes - 7
Once the lamb is tender, remove the pieces from the pot and set aside. Skim off any excess fat from the cooking liquid.
💡 Ammattilaisvinkit: You can reserve the cooking liquid for the rice. - 8
Add the drained rice to the pot with the cooking liquid. If needed, add more water to cover the rice by about 1 inch. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is cooked and fluffy.
⏱️ 20 minutes - 9
To serve, spread the cooked rice on a large platter. Arrange the tender lamb pieces on top of the rice. Garnish with raisins and toasted almonds.
💡 Ammattilaisvinkit: Traditionally, this dish is served directly from a large communal platter.
💡 Ammattilaisvinkit
- ✓The Hijazi spice blend is key to the authentic flavor. If you can't find pre-made, create your own by toasting and grinding cumin seeds, coriander seeds, cardamom pods, cloves, cinnamon sticks, and black peppercorns, then adding dried lime powder.
- ✓Slow and low cooking is essential for tender lamb.
- ✓For an authentic touch, you can cook the lamb in a traditional underground oven (tandoor) if available.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a few dried limes to the lamb while it's simmering for an extra layer of tanginess.
- Serve with a side of tomato-based chili sauce (sahaweq).