Description
Make Lamb Mandi, a traditional Yemeni rice dish with tender spiced lamb and fragrant basmati rice. A rich, flavorful meal perfect for any occasion!
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
1. Mix olive oil, salt, spices, garlic, and lemon juice. Rub over the lamb and marinate for at least 1 hour.
2. Preheat oven to 325°F (160°C). Roast lamb for 2.5 to 3 hours, covered with foil. For a smoky flavor, add a small bowl with burning charcoal inside and cover for 5 minutes.
3. In a pot, heat butter and sauté onions, then add garlic and spices.
4. Stir in soaked rice and add water or broth. Cover and simmer for 15 minutes.
5. Fluff rice, then place roasted lamb on top. Garnish with toasted nuts, cilantro, and lemon wedges. Serve warm.
Notes
– Marinate lamb overnight for maximum flavor.
– Use basmati rice for the best texture.
– Slow cooking ensures tender, fall-apart lamb.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Cuisine: Yemeni
Nutrition
- Calories: 620 per serving
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 40g