Let’s make Rosmadini, a stunning Saudi dish. It comes from Medina Al Munawwara, one of the most important cities for us. The dish combines the essence of the Arabian flavors in the most beautiful way.
Ingredients:
For the Rosmadini:
- 1 kg lamb pieces
- Water (for boiling)
- 10 cardamom pods
- 7 mastic stones (mistika)
- Salt (to taste)
- 2 tbsp tomato puree
- 2 cloves garlic, minced
- Juice of one lemon
- 2 tbsp ghee
- 2 bottle caps of caddy water or rose water
- Spices (to taste)
- 2 cups basmati rice (such as Canari)
- 2 tbsp ghee (for rice glaze)
- Soaked sultanas (for garnish)
- Toasted almonds (for garnish)
Instructions:
- Start by boiling the lamb in a good amount of water with cardamom pods and mastic stones.
- Let the meat boil until tender and almost falling off the bone.
- For the sauce, mix a cup of the stock with tomato puree, minced garlic, lemon juice, salt, ghee, spices, and caddy water or rose water.
- Lay the lamb on a baking tray, smother it with the sauce, and broil until charred.
- For the rice, wash the basmati rice and add it to the boiling stock.
- Ensure the stock level is about a centimeter above the rice; add boiling water if needed.
- Melt ghee with mastic stones and pour over the rice when it has soaked most of the water.
- Gently stir, cover, and let it cook on low heat for 20 minutes.
- Once ready, flip the rice onto a serving plate, top with roasted lamb, and garnish with soaked sultanas and toasted almonds.
Chef’s Tip: Drizzle extra ghee over the dish for a glossy finish and enhanced flavor.