I want to know ingredients used to prepare lahem mandi and procedure?

Question

Lahem mandi is ancient traditional Arab main dish

Answer 1

Laham al-Mandi

Ingredients:
1 (90-pound) whole lamb
3 banana stumps, 4 feet long, shredded into 1/2-inch pieces
75 Ti-leaves, with stalks
Fire:
100 pounds keawe or mesquite wood
50 round river stones, with holes

Equipment:
1 piece meshed wire, 6 feet by 4 feet
20 burlap bags, soaked in water
3 pieces heavy duty canvas, 12 feet by 10 feet

Dig a hole in the ground about 8-feet by 8-feet by 4-feet deep. Arrange wood in a pyramid fashion then placing round river stones on top of wood. Light wood and heat stones for about 6 hours or until wood starts to turn into bright red coals.
Place lamb on its back and place a few hot stones in cavity. Wrap with meshed wire.

Arrange remaining stones over wood so it becomes level. Take out any wood that has not burned into coals. Place shredded banana stumps evenly on top of stones next arrange 1/2 of amount of Ti leaf stalks evenly on shredded banana stumps. Place wrapped lamb in meshed wire on top of Ti leaf stalks add remaining Ti leaf stalks on top of lamb. Next place soaked burlap bags on Ti leaf stalks. Then place heavy duty canvas on top of wet burlap bags. Place 6 inches of sand on top of that. Cook for 6 hours

Answer 2

I couldn't find exactly what you requested, but these are delicious.

Arabian Lamb with Rice

* 2 pounds lamb cut into 1 inch cubes
* 3 medium onions, finely chopped
* 2 tablespoons fresh cilantro, finely chopped
* Salt and pepper to taste
* 2 cups milk
* 2 cups rice
* 4 tablespoons butter, melted

Simmer meat, onions, cilantro, salt and pepper in 1 cup water in a covered saucepan over low heat for one hour. Add water if pot dries. Remove meat, set aside in warm spot.

Add 2 cups water and milk to stock in which meat was cooked. Bring to a boil. Stir in rice, cover and cook very gently over low heat until the rice is nearly cooked, about 15 minutes. Turn off heat and allow to steam 10 minutes longer.

Place rice on a large serving platter. Arrange pieces of meat on top. Pour melted butter over rice and meat. Serve with a vegetable salad.

Serves: 6

Roasted lamb recipe

Recipe ingredients:

* 2 lbs ground lamb
* 2 cups long grain rice, washed and drained
* 4 cups water
* 1/2 teaspoon salt, as desired
* 1/2 cups blanched and flaked, fried almonds
* 1/4 cup sauteed pine nuts
* 1/2 cups blanched, sauteed pistachio nuts
* 1 teaspoon ground cinnamon
* 1 teaspoon ground allspice
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cardamom
* ground black pepper to taste
* ground white pepper to taste
* 1/2 cup vegetable oil and butter
* 4 lbs boneless butterflied lamb roast
* Lemon wedges


* Sautee ground meat in 1/4 cup butter/oil combo in pot
* Add salt and spices, except peppers.
* Stir on medium heat until cooked.
* Stir in dry rice to cooked meat and spices.
* Add water. Bring to a boil.
* Cover pot and cook on low heat for 40 minutes.


* Stuff lamb roast with half the quantity of rice. Roll up and tie closed with kitchen string.
* Sautee lamb with remaining oil and butter.
* Place aluminum foil on a big tray leaving extra on each side.
* Place the stuffed lamb on the foil. Pour 3 cups of water over.
* Wrap lamb generously with the foil.
* Place tray in 400 degree oven for 3 hours or until tender when pierced but still moist inside. Add water if foil burns.
* Remove lamb from oven. Open aluminum foil. Lift up slowly. Place on large serving platter.
* Arrange remaining rice and meat around it.
* Garnish rice with pistachio nuts, almonds and pine nuts.
* Serve hot accompanied with yogurt and salads.