マンディ（イエメニ・スモーク・ライス・ウィズ・ラム）

このレシピについて

マンディはクッキング方法ほど同じくらいレシピに構築されている

材料

サービスします 8

• 2 kgラム肩肉
• 3 tbsphawaij spice blend
• 2 tbspvegetable oil
• 2 tspfine salt, plus more to taste
• 600 gbasmati rice, rinsed and soaked 30 minutes
• 1 largeonion, sliced
• 4 podsgreen cardamom
• 2bay leaves
• 1 stickcinnamon
• 1 litrelamb or chicken stock
• 2 tbsptomato paste
• 1 small piececharcoal, for smoking (about golf-ball sized)
• 2 tbspghee, for the smoking step
• 0.25 cupraisins, for garnish (optional)
• 0.25 cuptoasted almonds, for garnish (optional)

手順

1. 1

   ラムの季節

   ラムに油、スパイス、塩をこすりつける

2. 2

   Sear and start braising

   In a large heavy pot, sear the lamb on all sides until browned. Add sliced onion, cardamom, bay leaves, cinnamon, tomato paste, and stock. Bring to a simmer, cover, and cook 1.5-2 hours until the meat is very tender.

3. 3

   Cook the rice

   Remove the lamb and set aside, keeping it warm. Strain the braising liquid, skimming excess fat, and use it to cook the soaked rice (roughly 1:1.5 ratio of rice to liquid) covered on low heat for 15-18 minutes until tender.

4. 4

   Roast the lamb

   While the rice cooks, roast the lamb in a 220°C oven for 15-20 minutes until the exterior is deeply browned and slightly crisp.

5. 5

   Smoke the dish (dhungar method)

   Heat the small piece of charcoal directly over a flame until glowing red. Place it in a small heatproof bowl set into the center of the cooked rice. Pour the ghee over the charcoal so it smokes immediately, then quickly cover the pot tightly with a lid or foil to trap the smoke for 5 minutes.

6. 6

   Rest and assemble

   Remove the charcoal bowl. Mound the smoked rice on a large platter and set the roasted lamb on top, shredding or portioning it as needed.

7. 7

   Garnish and serve

   Scatter raisins and toasted almonds over the top if using, and serve immediately with a side of sahawiq chile relish or plain yogurt.

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