Nasser’s Kitchen version of Lamb Mendi Rice

The original Nasi Mendi is difficult to prepare at home because it is cooked in an underground charcoal oven. This recipe is my simplified version that is more suitable for home cooking. Of course this Lamb Mendi Rice Recipe is not 100% authentic as it has been simplified and adapted to local tastes.

The basic flavor elements for Mendi include Saffron, Lemon, Coriander and the essential smoky flavour from’ being’ cooked underground. This recipe does not require a special Mendi spice mix but is made by adding some ingredients to the more commonly found kurma spice powder which is more widely available in the market.. Most of the ingredients in mendi spices are already present in kurma spice mixes such as coriander, fennel, cardamom, cinnamon, cloves and others.

This recipe is divided into 3 in three parts , braising the lamb, cooking the Mendi rice and quick roasting the meat. Cooking lamb Mendi rice is not difficult but it dies require some preparation.

Ingredients

Mendi Lamb

Ground ingredients
4 shallots
5 cloves garlic

2kg of Goat Meat
3 green chili
6 cloves garlic
A little cinnamon
10 cloves
10 cardamom seeds
1 inches ginger.
6 tablespoons of kurma spice mix
2 big pot of sweet cumin
1 tablespoons coarse black pepper powder
1 teaspoon of Aji Shio white pepper powder
1 teaspoon of turmeric powder
4 teaspoons of salt / to taste
1g coma or saffron
3 bay leaves
1500ml water

Nasi Arab Mendi

4 Basmathi rice cooker measuring cup
2 green chili stems
2 green cili stalks
1 hollandaise onion seeds
6 cloves garlic
3 bay leaves
1 beef stock cubes ( if you like ).
Skin grater 1 lemon
A little raisins
1 g Coma or Saffron. If there isn't, can be replaced with yellow dye.
1 1/2 big pot of sweet cumin
3 tablespoons of kurma spice mix
1 tablespoons of black pepper powder
2 teaspoons of salt / to taste
1 small blade smoke flavor

Method

1. Heat the oil and saute the ingredients (shallots and garlic)
2. The mutton is cooked first because a little of the goat's broth will be used to cook the Mendi Goat Arabic rice.
3. When the ground ingredients are fragrant, we put in cinnamon, clove, cardamom and ginger.Saute for 1-2 minutes.
4. Add the date spice. And mix well. If it is too dry, add a little water so that the spices do not burn and it is easier to mix. Saute' for 2-3 minutes more.
5. Add the Cumin. Coarse black pepper , and Aji Shio's white pepper.
6. Add a little more water and mix well.
7. Now add the mutton. Mix so that each surface of the meat is coated with a mixture of spices.
8. Add the garlic, Green chilies and green rice chilies. Cook for 2-3 minutes more.
9. Now we add 1500ml of water or 5 cup of water. Mix so that the spices dissolve completely in the water. The meat can be cooked in a pot but to save time , can be cooked in a pressure cooker.
10. Transfer the meat and cooking water into the pressure cooker.
11. Add 1 teaspoon of turmeric powder, little commas. If there are no commas, you can use yellow dye.
12. 4 teaspoon of salt or to taste. Cover and cook according to the rules or settings of your pressure cooker. It will usually take time 40-50 minutes.
13. Set aside first while we prepare the mendi rice.
14. For 2 Our meat will be cooked 4 basmati rice pot measuring cup.
15. Wash the rice with water so that the water becomes clear.
16. When the water looks clear, add water and soak for 30 mean up 1 jam.
17. Heat 1 tablespoon begs to cook. Add 2 tablespoons of Ghee.
18. When the beef oil is melted and hot, add the scallions.
19. Add the garlic when the scallions start to wilt. Stir-fry over simple heat for 1 – 2 minutes.
20. Add the green chili and rice chili.
21. Followed by sweet cumin, black pepper and date spice. Mix well.
22. Dissolve it 1/2 cup of water boiled mutton with 1 Kiub beef starch and add to stir-fry ingredients. If you don't want to use the essence cubes, you can leave it.
23. Mix until it becomes a paste. When it is thick like this, add ginger slices and set aside first.
24. Discard the rice soak water. Put the stir-fried pes in the rice pot.
25. Add water up to the level 6 cups. Add the bay leaves. Raisins. 2 teaspoon of salt or to taste.
26. Transfer the pot to the rice cooker. Add a few commas. Save a little because we will add more after the rice is cooked.
27. Add the lime zest. Cover and cook as usual.
28. After cooking, mix a little water on the remaining coma or saffron and pour over the rice. Saffron will give a special aroma to our rice.
29. To give a real Mendi flavor, we will use 1 tea knife smoke flavor or liquid smoke.
30. Cover and let ‘keep warm’ for 10 minutes more so that the coma and smoke flavor can permeate.
31. The meat we cooked earlier, apply with solution 1 small blade smoke flavor and 3 tablespoon of water. Put a little grated lemon zest. And bake in a 220C oven for 5-10 minutes.
32. Nasser’s Kitchen version of Mendi Kambing Arabic Rice is ready to be served with grilled mutton, salad and soup.