Oven-baked mandi aims for tender meat and separate rice grains without a pit or burning charcoal indoors. This simplified version uses bone-in lamb cuts. Choose pieces that fit your roasting dish and allow enough time for gentle cooking.
Ingredients for about 4-5 servings
- 1.5 kg of lamb with bones, and 2 cups of basmati rice.
- Sliced onion and two tablespoons of oil.
- A teaspoon of turmeric, a teaspoon of cumin, and half a teaspoon of black pepper.
- 4 cardamom pods, cinnamon sticks, and salt according to taste.
- A cup of hot water for the meat, and broth or water for the rice, depending on the rice package.
Meat in the oven
Preheat to 170°C. Mix oil, spices and salt and coat the meat. Place over onions in a deep dish, pour a cup of water in at the side and cover tightly with a suitable oven-safe lid or foil, keeping it away from heating elements. Cook for around 2–3 hours depending on thickness, checking liquid and tenderness.
Rice and browning
Cook the rice separately with the cardamom, cinnamon and weighed liquid according to instructions. When the meat is done, uncover the lid and raise the heat to 210°C for a short browning while watching. Do not leave the tray until the liquid dries completely or the onions will burn.
Details help success
Smaller pieces may cook before larger ones, so check separately. Surface colour cannot replace an internal check with a suitable thermometer. Serve over rice with some cooking juices, removing excess fat as desired.
Do we add smoke flavor?
This recipe does not require burning charcoal inside the oven or a closed place. The quality of the meat and the control of heat and seasoning make for a clearly home-cooked dish, which can be served with a fresh salad and sauce to suit you without exposing the kitchen to smoke.
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