Australian Lamb Mandi

For the Lamb

• 1.5 kg Australian Lamb Leg
• 2 onions, cut into cubes
• 4 tomatoes, cut into cubes
• 1 tsp turmeric powder
• 3 cinnamon sticks
• 2 bay leaves
• 12 whole cloves
• 1 tsp white pepper
• 1 tsp black pepper
• Salt, to taste

For the Rice

• 3-4 cups rice, rinsed and strained
• 2 tbsp ghee, melted
• 2 onions, cut into cubes
• 1 bay leaf
• 1 tsp turmeric powder
• Salt, to taste

To garnish

• Pine nuts, roasted
• Fried onions

To cook the lamb

1. In a big pot, place the lamb over medium heat. Then, add water and allow to cook for 60 minutes.
2. To the same pot, add tomatoes, onions, spices and salt. Mix well to combine.
3. Lower the heat, cover the pot, and cook for another 15-20 minutes.

To cook the rice

1. In a separate pot, melt ghee over medium heat.
2. Add onions and sauté them for a minute.
3. Add bay leaf, salt, turmeric powder, and rice.
4. Add water, cover the pot, and allow to cook for 15-20 minutes.

To serve

1. Place the rice onto a serving plate.
2. Top with the lamb and garnish with roasted pine nuts and fried onions. Serve hot.