Nasser's Kitchen version of Nasi Arab Kambing recipe is an Arabic rice recipe based on Nasi Mendi which has been processed and simplified according to local tastes. Complete RECIPE and list of ingredients on Nasser's Kitchen website https://www.nasserskitchen.com/resepi... Welcome to Nasser's Kitchen. This time's recipe is inspired from the Middle East, my version of Nasi Arab Kambing Mendi. It is not 100% like the original Mendi which is baked in the ground but a simpler way but no less delicious. Let's go to the kitchen! The main ingredients we need are 2kg of lamb meat cut into small pieces like this. I use the shoulder and thigh parts. We also need 4 shallots and 5 cloves of garlic. Both need to be ground like this. 3 Green chilies, 3 green chilies (for those who like it spicy), 6 cloves of garlic, a little cinnamon, 10 cloves of cloves, 10 cardamom pods and 1 inch of ginger. The chilies, ginger and garlic need to be sliced ​​like this. 6 tablespoons of date spice. I use date spice to summarize this recipe because most of the spices in Nasi Mendi are already in the date spice mixture such as coriander, cumin, 4 sekawan, etc. 2 tablespoons of cumin 1 tablespoon of coarse black pepper powder 1 teaspoon of white pepper powder Aji Shio A little comma-coma or saffron 3 bay leaves. We start by sautéing the ground ingredients, shallots and garlic. We will cook the lamb first because we will use a little of the lamb stew water to cook Nasi Mendi. The original Nasi Mendi is difficult to prepare at home because it is cooked in the ground with charcoal. So this recipe will use several other methods that are more suitable for use at home. When the ground ingredients are fragrant, we add cinnamon, cloves, cardamom and ginger. Saute for 1-2 minutes. Add the date spice. And mix well. If it is too dry, add a little water so that the spices do not burn and are easier to mix. Saute for another 2-3 minutes. Add Cumin. Coarse black pepper, and white pepper Aji Shio. Add a little more water and mix well. Now we add the lamb meat. Don't worry if you see red water in the meat. That is not blood but a red pigment in the meat called myoglobin, a type of protein found in the meat. Mix so that every surface of the meat is coated with the spice mixture. Don't let the spices stick to the sides of the pot. Add garlic, green chili and green chilies. The original Nasi Mandi is not very spicy and only uses green chilies. I prefer spicy, but if you want to leave the chilies, you can. Cook for another 2-3 minutes. Now we add 1500ml of water or 5 cups of water. Mix so that the spices dissolve completely in the water. The meat can be cooked in a pot but to save time, I will cook it in a pressure cooker. Transfer the meat to the pressure cooker. And also the boiling water. Add 1 teaspoon of turmeric powder, a few commas. Commas are an important flavor in Mendi cooking and will also give it a yellow color. If there are no commas, you can use yellow coloring. 4 teaspoons salt or to taste. Cover and cook according to the instructions or settings of your pressure cooker. It will usually take 40-50 minutes. This is what it looks like after cooking. Set aside while we prepare the mendi rice. For 2 kilos of meat, we will cook 4 cups of basmati rice. Wash the rice with water until the water becomes clear. Washing the rice will reduce the dissolved starch while we cook the rice. This starch will make the rice sticky and not crumbly. Therefore, this step of washing the rice is very important for the best results. Basmati rice is rich in a special flavor that is sensitive to heat. Soaking the rice before cooking will allow the rice to absorb more water and the cooking time can be shortened. This will produce more delicious rice. When the water looks clear, add water and soak for 30 minutes to 1 hour. The stir-fry ingredients for the rice are 2 green chilies, 2 green chilies, 1 onion, 6 cloves of garlic, 3 bay leaves, and 1 cube of beef stock (if you like). Chilli, onion and garlic are sliced ​​like this. We also need 1/2 inch of sliced ​​ginger. Grated skin of 1 lemon. A few raisins, it's up to you how much you like to put in. And a little koma-koma or Saffron. If you don't have it, you can replace it with yellow dye. 1 1/2 tablespoons of cumin, 3 tablespoons of date spice, 1 tablespoon of black pepper powder. Heat 1 tablespoon of mint to cook. Add 2 tablespoons of ghee. When the ghee is melted and hot, add the onion. Add the garlic when the onion starts to wilt. Saute over medium heat for 1 - 2 minutes. Add the green chilies and chilies.