Lamb Mandi (Yemeni Rice Dish)

Lamb Mandi is a traditional Yemeni rice dish featuring tender, spiced lamb cooked to perfection and served over fragrant basmati rice. This dish is known for its smoky aroma, rich flavors, and slow-cooked tenderness, making it a favorite for special occasions and family meals.

Why Everyone Loves Lamb Mandi

Lamb Mandi is loved for its deep flavors and melt-in-your-mouth lamb, cooked with aromatic spices and served over perfectly seasoned rice. It’s a comforting and satisfying dish that brings a taste of Yemen to your table. For more delicious meal ideas, check out Quick & Easy Recipes for Every Home Cook.

Ingredients

Lamb:

• 2 lbs lamb shoulder or leg, bone-in
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cardamom
• ½ tsp cinnamon
• ½ tsp turmeric
• 2 cloves garlic, minced
• 1 tbsp lemon juice

Rice:

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 4 cups water or lamb broth
• 1 tbsp butter or ghee
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp cardamom
• 1 cinnamon stick
• 1 bay leaf
• ½ tsp salt
• ¼ cup raisins (optional)

Garnish:

• ¼ cup toasted almonds or cashews
• ¼ cup chopped fresh cilantro
• Lemon wedges

Instructions

Step 1: Marinate the Lamb

1. In a bowl, mix olive oil, salt, black pepper, cumin, coriander, cardamom, cinnamon, turmeric, garlic, and lemon juice.
2. Rub the mixture all over the lamb and let it marinate for at least 1 hour (overnight for best results).

Step 2: Cook the Lamb

1. Preheat the oven to 325°F (160°C).
2. Place the lamb in a roasting pan, cover with foil, and bake for 2.5 to 3 hours until tender.
3. For a smoky flavor, place a small bowl with a piece of burning charcoal inside the roasting pan, cover tightly, and let it smoke for 5 minutes.

Step 3: Prepare the Rice

1. Heat butter or ghee in a large pot over medium heat.
2. Sauté onions until soft, then add garlic and spices.
3. Stir in the soaked rice, then add water or lamb broth. Bring to a boil.
4. Reduce heat, cover, and simmer for 15 minutes until rice is tender.
5. Fluff the rice with a fork and stir in raisins if using.

Step 4: Assemble and Serve

1. Spread the rice on a large serving platter.
2. Place the roasted lamb on top.
3. Garnish with toasted nuts, fresh cilantro, and lemon wedges.

How to Serve Lamb Mandi

• Serve with a side of yogurt or spicy tomato chutney.
• Enjoy with warm flatbread or a simple cucumber salad.
• Garnish with extra nuts and fresh herbs for added texture.

How to Store Lamb Mandi

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat lamb and rice separately on the stovetop for best texture.
• Freeze for up to 2 months and thaw before reheating.

Tips to Make the Best Lamb Mandi

• Marinate the lamb overnight for the richest flavor.
• Cook the lamb slowly to ensure tender, juicy meat.
• Use high-quality basmati rice for the best texture and aroma.

Variations of Lamb Mandi

• Spicy Mandi: Add chopped green chilies to the rice for heat.
• Chicken Mandi: Substitute lamb with bone-in chicken and reduce cooking time.
• Vegetarian Mandi: Use chickpeas and roasted vegetables instead of lamb.

FAQs About Lamb Mandi

Can I cook the lamb in a pressure cooker?
Yes! Cook on high pressure for 45–50 minutes, then broil for a crispy finish.

What if I don’t have a charcoal piece for smoking?
You can skip this step, but it adds an authentic smoky flavor.

Can I use store-bought mandi spice mix?
Yes, but homemade spice blends provide fresher and richer flavor.

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