Mandi Kambing Arab Indonesia (indonesian Arabic Lamb Mandi)

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and cook until the onion is soft and translucent.
2. Add the lamb pieces to the pot and cook until browned on all sides.
3. Stir in the mandi spice mix and salt, then add the diced tomatoes. Cook for a few minutes until the tomatoes are softened.
4. Pour in the chicken broth and bring to a boil. Reduce the heat, cover the pot, and let the lamb simmer for 1.5 hours or until tender.
5. Meanwhile, rinse the basmati rice until the water runs clear. Drain the rice and set aside.
6. Once the lamb is tender, remove it from the pot and set aside. Strain the broth and reserve it for cooking the rice.
7. In a separate pot, heat some vegetable oil and add the drained rice. Stir the rice for a few minutes until it starts to turn opaque.
8. Pour in the reserved broth and bring to a boil. Reduce the heat, cover the pot, and let the rice cook for about 20 minutes or until tender.
9. Arrange the cooked rice on a serving platter and place the tender lamb pieces on top. Serve hot and enjoy!