Mandi Lahm Madghout
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.
🧂 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
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.