Mandi Lamb Kabsa
⏰ 60 min👥 Serves 4◆ MediumMain
Drops Used
EcoNfuse Mandi Masala
Liquid spice extract
8–10DROPS
Start low. Taste. Adjust. Add more only after tasting.
At a Glance
| Category | Main |
| Time | 60 min |
| Servings | 4 |
| Difficulty | Medium |
| Extracts | Mandi Masala |
Ingredients
What you'll need
- 500g Basmati rice
- 800g lamb pieces
- 2 onions, sliced
- 400ml tomato puree
- 3 tbsp ghee
- Saffron in warm water
- 8–10 drops EcoNfuse Mandi Masala
Method
Step by step
- Brown lamb in ghee. Add onions and cook until golden.
- Add tomato puree and 8–10 drops Mandi Masala extract . Simmer 30 min.
- Layer soaked rice over lamb. Add saffron water. Seal and cook on low 20 min.
- Rest 10 minutes. Fluff gently. Serve with yoghurt.
EcoNfuse Tip
Mandi Masala extract in Kabsa is historically authentic, dried lime (loomi) has always been the defining spice of this dish, and it is a key component of the extract.
Real spice extracts in a dropper bottle. No grinding, no waste, the same flavour every single time.
Shop EcoNfuse Mandi Masala →