Mandi Rice with Lamb

Lamb pieces are cooked first, then their broth is used to prepare rice with Kabatilo Market Mandi Rice Seasoning.

4 servings · 25 min prep · 135 min cook

Ingredients

• 800 g boneless lamb, cut into pieces about 4 cm across.
• 350 g basmati rice, rinsed and drained.
• 150 g onion, chopped.
• 3 teaspoons Kabatilo Market Mandi Rice Seasoning, divided into 2 teaspoons and 1 teaspoon.
• 2 tablespoons oil.
• 1.5 litres hot water for cooking the lamb, plus extra if needed.

Instructions

1. Heat the oil in a pot and brown the lamb for about 8 minutes. Add the onion and cook for about 4 minutes.
2. Add 2 teaspoons of Mandi Rice Seasoning and the hot water. Bring to a boil, cover and simmer for about 90 minutes, or until the lamb is fully cooked and tender, adding hot water if needed.
3. Lift out the lamb and keep it covered. Measure 650 ml of the broth for the rice, topping up with hot water if there is less, and set any extra broth aside.
4. Place the measured broth, rice and remaining seasoning in a pot and bring to a gentle boil. Cover and cook over low heat for about 20 minutes, until the rice is tender and absorbs the liquid. Add a little broth or hot water if needed.
5. Return the lamb to the top of the rice for the last few minutes to heat through, then turn off the heat and leave covered for about 10 minutes.
6. Fluff the rice gently and serve with the lamb.