Goat with bone

Mixed Bone-In Goat – Goat Mandi Recipe

Goat Mandi is one of the most famous and delicious Gulf dishes, known for its rich flavor and aromatic spices. It's ideal when prepared with mixed bone-in goat meat, which cooks slowly until tender and deeply infused with flavor.

Ingredients:

• 1 kg mixed bone-in goat meat
• 2 cups basmati rice, washed and soaked
• 1 large onion, finely chopped
• 4 garlic cloves, crushed
• 2 tomatoes, chopped
• 2 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp mandi spice mix
• ½ tsp black pepper
• 1 cinnamon stick – 2 cardamom pods – 2 bay leaves
• Salt to taste
• Oil or ghee
• Charcoal for smoking

Preparation:

1. Wash the meat well and marinate with salt, pepper, turmeric, and mandi spices. Let it sit for at least 1 hour.
2. In a large pot, heat some oil and sauté the onions until soft.
3. Add the garlic, tomatoes, tomato paste, and all spices. Stir until well combined.
4. Add the meat and mix it with the ingredients, then cover with water and simmer on low heat for about 1.5 hours until fully cooked.
5. Remove the meat and keep the broth.
6. Cook the rice in the broth until 90% done, then transfer it to a deep oven-safe pot or a large saucepan.
7. Place the meat pieces on top of the rice and seal the pot well (you can use foil).
8. For the smoky flavor: Heat a piece of charcoal until red-hot, place it in a small foil cup in the center of the rice, pour 1 spoon of oil over it, and cover the pot immediately.
9. Leave it on low heat or in the oven for 15–20 minutes.

Serving: Serve the goat mandi hot with yogurt salad or tomato salsa (dakkous), and garnish with fried nuts and raisins as desired.