Lamb Mandi with Fragrant Rice

Ingredients

• 1.5 pounds lamb shoulder, cut into 1.5-inch cubes
• 2 cups basmati rice
• 2 large yellow onions
• 4 tablespoons ghee or clarified butter
• 2 teaspoons warm spice blend (cinnamon, cardamom, cloves)
• 1 to taste salt and pepper
• 4 cups chicken or beef broth

Instructions

1. 1

   Slice each onion lengthwise from root to tip into thin half-rings about 1/8-inch thick, like cutting a book page by page.

2. 2

   Pat the lamb cubes dry with paper towels by pressing gently so the surface feels dry to the touch.

3. 3

   Rinse the rice in a fine-mesh strainer under cold running water, stirring gently with your fingers for 30 seconds until the water runs mostly clear.

4. 4

   Heat 2 tablespoons of ghee in a large, heavy-bottomed pot or Dutch oven (at least 5 quarts) over medium-high heat for 2 minutes until it shimmers and slides quickly when you tilt the pot.

5. 5

   Add half the onion slices to the hot ghee and stir once every 20 seconds for 8 minutes until deep caramel brown with darkened edges.

6. 6

   Push the caramelized onions to the sides of the pot, creating a well in the center.

7. 7

   Add the remaining 2 tablespoons of ghee to the well and heat for 30 seconds until it shimmers.

8. 8

   Add the lamb cubes to the hot ghee in a single layer (work in batches if needed so pieces don't touch) and cook without stirring for 3 minutes until the bottoms develop a golden-brown crust.

9. 9

   Stir the lamb and caramelized onions together, then sprinkle the warm spice blend over the top and stir constantly for 1 minute until the spices smell strongly fragrant.

10. 10

    Pour in the broth, stirring with a wooden spoon to scrape up the stuck-on brown bits from the bottom of the pot, then add salt and pepper to taste.

11. 11

    Bring the liquid to a boil over medium-high heat, watching for large bubbles breaking the surface, about 3 minutes.

12. 12

    Once boiling, add the rinsed rice and the remaining raw onion slices, spreading them in an even layer, then stir once to combine.

13. 13

    Reduce heat to low (the liquid should barely bubble at the edges), cover the pot with a tight-fitting lid, and cook without opening for 20 minutes.

14. 14

    After 20 minutes, remove the lid and check that the rice is tender by biting a grain—if hard, add 1/4 cup water, cover, and cook 3 more minutes.

15. 15

    Remove the pot from heat and let it rest, covered, for 5 minutes so the rice absorbs any remaining liquid.

16. 16

    Fluff the rice and lamb with a fork, lifting gently from the bottom of the pot to the top, distributing the meat and onions evenly throughout.

Tools you’ll need

• large heavy-bottomed pot or Dutch oven (5+ quart capacity)
• fine-mesh strainer
• paper towels
• wooden spoon
• tight-fitting lid
• fork

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