@landonn.e: Got called the male Jorjianna. Idk how I feel ab that. She cool asf tho

lando 🕹️

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Tuesday 09 September 2025 14:58:18 GMT

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Pcoop :

No rap cuh

2025-09-11 17:59:00

1

0lilahoney0 :

Wait I see the vision

2025-09-09 16:22:55

1

Ava;) :

2025-09-09 17:10:07

1

Nya 🌺 :

jus hot n ready mm

2025-09-09 18:33:10

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Lamb mandi This centrepiece dinner will leave your guests speechless!! So many contrasting flavours and textures that will have your tastebuds partying in your mouth. Recipe⤵️ 5lb lamb shoulder or baby lamb leg Marinade: 4 tsp salt 1 tsp 7spice 1 tsp garlic powder 1 tsp onion powder 1 tsp cumin 1 tsp coriander 1/2 tsp black pepper 1/2 tsp paprika 1/2 tsp turmeric 1/4 tsp ginger powder 1/4 tsp cardamom powder 1/4 cup olive oil 1 tbs vinegar Aromatics: 1 large onion, quartered 1 large carrot, quartered 2 celery stalks, halved 4 cardamom pods 2 cinnamon sticks, cracked in half 3 bay leaves Rice: 3 cups rice 6 cups lamb broth 4 cardamom pods 2 bay leaves Salt to taste 1 tsp turmeric Garnishes: Fried onions (until very dark) Fried almonds (golden brown) Fried raisins (until plump) Parsley For the lamb: Clean lamb with salt, lemon and vinegar and place in a high-walled oven tray. Pat lamb dry and score all over with a small knife. Add marinade, rub all over on both sides. Add the aromatics all around the lamb. Pour enough water to come 1/3rd of the way up the tray. Cover with 1 layer of parchment, and 3 layers of tightly sealed aluminum foil. Bake at 325 for 3 1/2 hours, then remove the foil and parchment paper, baste the lamb in its juices and place back in the oven at 400 for 30 minutes to crisp up. Set the meat aside and strain the juices from the tray. Skim most of the oil from the top of the juices and discard the oil. For the rice: Add the rice and lamb broth to the pot along with salt, turmeric, cardamom pods and bay leaves. Bring it to a boil and once the liquid reduces to the same level as the rice, reduce heat to LOW, cover and steam for 15 mins. In the meantime, light up a piece of charcoal until it’s red in the center. After the rice is done, turn off the heat and open the lid, nestle in a small bowl (or foil pouch) with a little bit of oil, and add in the lit charcoal. Quickly cover with a lid to trap the smoke and let it sit until the smoke runs out. Then fluff the rice and assemble In your serving platter. Rice, pulled lamb or whole, all the garnishes. Serve with Yemeni Zahawig (spicy salsa).

Lamb mandi This centrepiece dinner will leave your guests speechless!! So many contrasting flavours and textures that will have your tastebuds partying in your mouth. Recipe⤵️ 5lb lamb shoulder or baby lamb leg Marinade: 4 tsp salt 1 tsp 7spice 1 tsp garlic powder 1 tsp onion powder 1 tsp cumin 1 tsp coriander 1/2 tsp black pepper 1/2 tsp paprika 1/2 tsp turmeric 1/4 tsp ginger powder 1/4 tsp cardamom powder 1/4 cup olive oil 1 tbs vinegar Aromatics: 1 large onion, quartered 1 large carrot, quartered 2 celery stalks, halved 4 cardamom pods 2 cinnamon sticks, cracked in half 3 bay leaves Rice: 3 cups rice 6 cups lamb broth 4 cardamom pods 2 bay leaves Salt to taste 1 tsp turmeric Garnishes: Fried onions (until very dark) Fried almonds (golden brown) Fried raisins (until plump) Parsley For the lamb: Clean lamb with salt, lemon and vinegar and place in a high-walled oven tray. Pat lamb dry and score all over with a small knife. Add marinade, rub all over on both sides. Add the aromatics all around the lamb. Pour enough water to come 1/3rd of the way up the tray. Cover with 1 layer of parchment, and 3 layers of tightly sealed aluminum foil. Bake at 325 for 3 1/2 hours, then remove the foil and parchment paper, baste the lamb in its juices and place back in the oven at 400 for 30 minutes to crisp up. Set the meat aside and strain the juices from the tray. Skim most of the oil from the top of the juices and discard the oil. For the rice: Add the rice and lamb broth to the pot along with salt, turmeric, cardamom pods and bay leaves. Bring it to a boil and once the liquid reduces to the same level as the rice, reduce heat to LOW, cover and steam for 15 mins. In the meantime, light up a piece of charcoal until it’s red in the center. After the rice is done, turn off the heat and open the lid, nestle in a small bowl (or foil pouch) with a little bit of oil, and add in the lit charcoal. Quickly cover with a lid to trap the smoke and let it sit until the smoke runs out. Then fluff the rice and assemble In your serving platter. Rice, pulled lamb or whole, all the garnishes. Serve with Yemeni Zahawig (spicy salsa).

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