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Pressure-Cooker Lamb Mandi
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Ingredients
- Lamb on the bone1 kg
- Soaked saffrona pinch
- Black pepper and turmeric½ tsp each
- Basmati rice, soaked 10 minutes3 cups
- oil¼ cup
- Dried limes (loomi)2
- Cinnamon stick, coriander seeds, cardamom, bay leaves and peppercorns1 stick + ½ tsp + 7 pods + 2 leaves + ½ tsp
- Raisins (optional)¼ cup
- Saltto taste
- Charcoal ember for smoking1 piece
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 700, protein 40, fat 30, carbs 64, fiber 2, sugar 5
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Chef Teta. Additional recipes (chapter 7), rewritten from chefteta.com and credited; licence to be confirmed by the founder