Cooking lamb Mandi and rice in this easyway makes it wonderful for feast

Ingredients:

Two kilograms lamb or goat shoulder meat

Three cups long grain basmati rice (600 grams)

Four cups water (946 milliliters)Cinnamon sticks and bay leaves

One teaspoon cumin seeds (2 grams)

One teaspoon cardamom (2 grams)

One teaspoon cloves (2 grams)

Hot peppers and bell peppers

Garlic

One teaspoon saffron or sazon (0.5 grams)

One teaspoon turmeric (2 grams)

Half a teaspoon black pepper (1 gram)

One-fourth cup hot water (59 milliliters)

Salt to taste

For the sauce:

One tomato

Coriander

One clove of garlic

One hot pepper

One tablespoon lemon juice

Salt to taste

Instructions:
Preheat the oven to 350°F/180°C.

Add cinnamon sticks, bay leaves, cumin seeds,cardamom, cloves, hot peppers, bell peppers,garlic, and four cups of water to a roasting pan.

Mix saffron or sazon, turmeric, black pepper, andhot water in a small bowl. Let it cool down.

Season the lamb or goat meat with salt and rubthe spice mixture all over the meat.

Place the meat on the roasting pan rack, cover itwith aluminum foil and parchment paper.

Place the pan in the oven and roast for three hoursusing only the bottom flame.

Wash the basmati rice and soak it for 20 minutes.

After three hours, remove the meat from the ovenand add the rice to the roasting pan.

Mix in one and a half teaspoons of salt and coverthe rice with water. For each cup of rice, add one and a half cups of water.

Cover the pan and put it back in the oven. Bake for35 minutes using only the bottom flame.

While the rice is cooking, prepare the sauce. Blendtomato, coriander, garlic, hot pepper, lemon juice,and salt in a blender until smooth. Keep itrefrigerated until serving.

Smoke the meat with hot natural charcoal andvegetable oil for five minutes. (Optional)

Remove the whole spices from the roasting panand serve the meat and rice with the sauce on theside. Enjoy!
history of Mandi :

Mandi is a traditional dish that originated from the Arabian Peninsula, particularly from Yemen. It is now very popular in other Arabian countries and some parts of Asia, such as India and Pakistan. The word "Mandi" comes from the Arabic word "nada," meaning 'dew,' and reflects the moist 'dewy' texture of the meat.

Origins and Evolution:
- Yemeni Roots: Mandi's roots can be traced back to Yemen, where it was traditionally made in a tandoor (a type of underground clay oven). This method of cooking in the tandoor is what gave the meat its unique flavor and tenderness.
- Bedouin Influence: The dish was popular among the Bedouins, the nomadic Arabs of the desert, due to its simple, fulfilling nature and the ease of cooking large quantities to accommodate community gatherings.
- Spice Route Influence: As Yemen was a significant stop on the ancient spice routes, the dish incorporates a variety of spices like saffron, black lime, cardamom, and cloves, which were readily available and traded at the time.

Ingredients and Preparation:
- Rice and Meat: The primary components are rice, meat (lamb, chicken, or sometimes fish), and a blend of spices. The rice in Mandi is distinctively flavored with the rich spices and the meat’s juices.
- Cooking Technique: Traditionally, the meat is cooked in the tandoor, where it's slowly roasted to perfection, resulting in tender, juicy meat. The rice is then cooked in the broth produced by the meat, absorbing its flavors.

Cultural Significance:
- Social Gatherings: Mandi is more than just a meal; it's a cultural symbol of hospitality and communal spirit, often served at large gatherings, festivities, and celebrations.
- Spread Across Regions: With the movement of people and cultural exchanges, Mandi has spread to other Arabian countries and even reached parts of Asia, each region adding its local touch to the recipe.

Modern Variations:
- Global Popularity: Today, Mandi can be found in many Middle Eastern restaurants worldwide, with variations that cater to local tastes and ingredient availability.
- Adaptations: Modern cooking techniques have adapted the recipe for convenience, using ovens and stovetops instead of the traditional tandoor.

Mandi's history is a testament to its cultural significance and the rich culinary traditions of the Arabian Peninsula. Its widespread popularity underscores the shared human love for flavorsome, hearty meals that bring people together.