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Mandi Lahm Madghout

Name: Mandi Lahm Madghout
Prep time: PT25 minutes
Cook time: PT45 minutes
Total time: PT1 hour 10 minutes
Yield: 6
Cuisine: Saudi Arabia
Ingredients: 1.5 kg Lamb shoulder or leg (cut into large chunks); 3 cups Basmati rice; 2 large Onions (finely chopped); 6 cloves Garlic cloves (minced); 1 tablespoon Ginger (grated); 2 medium Tomatoes (diced); 2 tablespoons Tomato paste; 3 tablespoons Vegetable oil; 1 tablespoon Whole spices (cardamom pods, cloves, cinnamon stick, bay leaves) (for the rice); 1 tablespoon Ground spices (coriander, cumin, turmeric, black pepper) (for the lamb); to taste Salt; 4 cups Water (for the rice); a pinch Saffron threads (soaked in 2 tbsp rose water (optional, for color)); for garnish Toasted almonds and raisins

A fragrant and tender lamb dish cooked under pressure, resulting in incredibly moist meat infused with aromatic spices. Madghout is a variation of Mandi that uses a pressure cooker for a quicker cooking time and intensified flavors.

準備時間25 minutes

調理時間45 minutes

合計時間1 hour 10 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Wash the lamb chunks thoroughly and pat them dry.
2
In a pressure cooker, heat vegetable oil over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.
3
Add minced garlic and grated ginger, sauté for another minute until fragrant.
4
Add the lamb chunks to the pressure cooker and sear them on all sides until browned.
5
Stir in the diced tomatoes and tomato paste. Cook for 2-3 minutes until the tomatoes break down.
6
Season the lamb with ground spices (coriander, cumin, turmeric, black pepper) and salt. Mix well.
7
Add enough water to cover the lamb, about 2-3 cups. Close the pressure cooker and cook on high pressure for 30-35 minutes, or until the lamb is tender.
8
While the lamb is cooking, rinse the basmati rice until the water runs clear. Drain well.
9
In a separate pot, heat a tablespoon of oil or ghee. Add the whole spices (cardamom, cloves, cinnamon, bay leaves) and sauté for 30 seconds until fragrant.
10
Add the rinsed rice to the pot along with 4 cups of water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
11
Once the lamb is tender, carefully release the pressure from the cooker. If there's excess liquid, you can simmer it uncovered for a few minutes to thicken the sauce slightly.
12
To serve, spread the cooked rice on a large platter. Arrange the tender lamb pieces over the rice. Drizzle with the cooking liquid from the lamb.
13
Garnish with toasted almonds and raisins. If using, drizzle the saffron-rose water mixture over parts of the rice for a beautiful color contrast.

調理履歴を記録する

💡 プロのコツ

✓Ensure your pressure cooker is in good working condition for safety.
✓Adjust the spices according to your preference.
✓For extra flavor, you can add a pinch of dried lime (loomi) to the lamb while pressure cooking.
✓If you don't have a pressure cooker, you can simmer the lamb in a pot for 1.5-2 hours until tender.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a few dried apricots or prunes to the lamb for a touch of sweetness.
Incorporate chopped bell peppers or carrots into the lamb stew for added vegetables.