Lamb Mandi

 Lamb Mandi

Lamb Mandi is a traditional Yemeni dish known for its fragrant rice and slow-cooked tender lamb, infused with aromatic spices and lightly smoked for a signature flavor.

Cook Time2 hours

Total Time minutes

2 hours 30 minutes

CourseMain Dish

Servings4

Ingredients

Lamb

• 1.5 kg lamb (shoulder or leg, bone-in preferred)
• Salt, to taste

Rice

• 3 cups basmati rice
• 4½ cups lamb broth

Mandi Spice Mix

• 1 tbsp ground coriander
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp turmeric
• ½ tsp cardamom
• ½ tsp cinnamon
• ½ tsp cloves

Aromatics

• 1 large onion, chopped
• 4 garlic cloves
• 2 dried limes (loomi) or 1 tbsp lime juice

Cooking

• 3 tbsp vegetable oil or ghee
• 2 bay leaves

Smoking 

• Small piece of charcoal
• 1 tsp oil

Instructions

Prepare lamb

• Rub lamb with salt and mandi spice mix.
• Rest 30 minutes.

Cook lamb

• Heat oil/ghee in a large pot.
• Sauté onion until golden.
• Add garlic and spices.
• Add lamb and brown on all sides.
• Add water to cover and dried limes.
• Cover and simmer 1½–2 hours until tender.

 Cook rice

• Remove lamb and set aside.
• Measure lamb broth and adjust seasoning.
• Add rice and bay leaves.
• Cook until rice is fluffy.

Smoke (optional but traditional)

• Place lamb over rice.
• Put hot charcoal in foil, drizzle oil.
• Cover pot tightly 5 minutes.

Serve

• Serve lamb over rice with yogurt sauce or tomato salsa.

Small Notes :

• Bone-in lamb gives better flavor.
• Charcoal smoking is optional but authentic.
• Can be baked in the oven for even cooking.
• Traditionally served family style.