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Mandi (smoked oven-baked lamb and rice)

Name: Mandi (smoked oven-baked lamb and rice)
Total time: 140 min
Yield: Serves 6
Ingredients: 1.2 kg (leg) Lamb; 3 cloves Garlic; 1 tsp Cinnamon; 4 pods Cardamom; 1 tsp Cumin; 1 tsp Turmeric; 800 ml Stock; 1 Onion; 2 tbsp Olive oil; 400 g Rice; 1 pinch Saffron; 2 Tomato

Preparation time: 2 h 20
Servings: Serves 6

Ingredients

Serves 6

Lamb — to buy1.2 kg (leg)
Garlic — to buy3 cloves
Cinnamon — to buy1 tsp
Cardamom — to buy4 pods
Cumin — to buy1 tsp
Turmeric — to buy1 tsp
Stock — to buy800 ml
Onion — to buy1
Olive oil — to buy2 tbsp
Rice — to buy400 g
Saffron — to buy1 pinch
Tomato — to buy2

Preparation

Rub the leg of lamb with crushed garlic, cinnamon, cardamom, cumin and turmeric, let marinate at least 1 hour.
Place the lamb on a rack over a dish with a little broth at the bottom, cover tightly with foil and bake 2 hours at 150°C (300°F), until the meat is fall-apart tender.
Meanwhile, cook the onion in oil, add the rinsed rice, add saffron-scented broth and cook covered 18 minutes on low heat.
For the traditional smoky aroma, place a small container with a burning piece of charcoal in the centre of the rice dish, drizzle a drop of oil on it and cover immediately for 2 minutes to trap the smoke.
Spread the rice on a large platter, place the leg of lamb on top and serve with a spiced tomato sauce.