In short
Kuwaiti Mandi Laham is mutton or beef marinated for 2 to 3 hours in ground spices, lemon and oil, baked in foil, then smoked with a piece of hot coal. It is served on rice cooked in stock with capsicum, topped with the meat and almonds.
Key takeaways
- The marinade is ground bay leaves, nutmeg, black pepper, ginger powder and cloves with lemon, oil and water.
- Marinate the meat for 2 to 3 hours, then bake it wrapped in foil for 30 to 40 minutes.
- A piece of flaming coal set in the pan and drizzled with oil gives the meat a smoky flavor.
- The rice is soaked for 30 minutes, cooked in stock, then steamed for 15 minutes on low heat.
Kuwaiti Mandi Laham is a popular dish made with rice. You will cook the rice in mutton stock. However, it requires you to marinate the mutton in ground spices, such as ginger powder, salt, pepper, nutmeg, and cloves. Here is the procedure to make Kuwaiti Mandi Laham. Read on!
Ingredients
- One kilogram of beef or mutton
- Two cups of rice – soak it for 30 minutes
- Two sliced capsicums
- Four tablespoons of olive oil
- A half cup of almonds
- Four cups of chicken stock
- Salt as needed
- Four green cardamoms
- Four cloves
- Ten black peppers
- One pinch of nutmeg
- Two bay leaves
- One teaspoon of ginger powder
- Four sliced lemons
- One cup of water
Instructions
- Add bay leaves, nutmeg, black pepper, ginger powder, and clove to the grinder and grind these ingredients
- Add spices to the bowl, followed by lemon, two tablespoons of oil, one cup of water, and some salt
- Apply the mixture to the beef or mutton
- Set aside for proper marination – 2-3 hours
- Pack the mutton with aluminum foil
- Bake in the oven for 30 to 40 minutes
- Remove from oven and cook to evaporate the water
- Place a piece of flaming coal in the middle of the mutton pan
- Use oil for drizzling over the coal
- Once done, tightly cover it
- Heat the oil in a pan and add chicken stock
- Bring to a boil and cook for a while
- Add one teaspoon of spices
- Now add rice and salt and cook until there is a small quantity of water
- Mix carrot and capsicum
- Cover tightly and steam for 15 minutes on low heat
- Once the rice is ready, remove it and transfer it to the platter
- Place the cooked mutton on the top
- Use almonds for garnishing
- Serve hot
Quick answers
How long should you marinate the meat for Mandi Laham?
Marinate the meat for 2 to 3 hours. Rub it with a mix of ground bay leaves, nutmeg, black pepper, ginger powder and cloves, plus lemon, two tablespoons of oil, a cup of water and salt. This lets the spices soak in before the meat is wrapped in foil and baked.
How do you get the smoky flavor in Mandi Laham?
After baking, place a piece of flaming coal in the middle of the meat pan and drizzle oil over the coal, then cover the pan tightly. The trapped smoke flavors the mutton or beef. Keep the cover on until you are ready to place the meat over the rice.
How is the rice for Mandi Laham cooked?
Soak two cups of rice for 30 minutes. Heat oil, add the stock and bring it to a boil, then add a teaspoon of the spice mix, the rice and salt. Cook until only a little water is left, mix in the capsicum, cover tightly and steam for 15 minutes on low heat.
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