Mandi

Yemeni Lamb Mandi with Saffron Rice

Mandi is a fragrant Yemeni dish of tender lamb and basmati rice, traditionally cooked in a tannour pit oven. This home version recreates the smoky, spiced character using a regular oven and a steaming rack.

Prep

20 min

Cook

90 min

Total

110 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1 kg (2.2 lb) bone-in lamb shoulder or leg, cut into large pieces
• •500 g (1.1 lb) basmati rice, long-grain, rinsed until water runs clear
• •1 liter (4 cups) water, plus more for soaking and steaming
• •2 tbsp hawaij spice, store-bought or homemade: mix 1 tsp each ground cumin, coriander, turmeric, cardamom, plus ½ tsp black pepper and a pinch of cloves
• •1/4 tsp saffron threads, soaked in 2 tbsp warm water for 10 minutes
• •100 g (3.5 oz) raisins, dried seedless
• •1 large onion, sliced
• •4 cloves garlic, minced
• •2 tbsp vegetable oil or ghee, for browning
• •2 tsp salt, or to taste
• •1/2 tsp black pepper, freshly ground, or to taste
• •3 whole cardamom pods, lightly crushed, optional for aroma
• •1 stick cinnamon, about 5 cm / 2 in, optional

Steps

1. 1 In a small bowl, mix the hawaij spice with 1 teaspoon of salt. Rub this mixture all over the lamb pieces, cover, and refrigerate for at least 30 minutes or up to 24 hours for deeper flavor.
2. 2 Preheat the oven to 160°C (320°F).
3. 3 Heat the oil or ghee in a large, oven-safe Dutch oven or heavy pot with a tight-fitting lid over medium-high heat. Add the lamb pieces and brown on all sides, about 5–7 minutes total. Remove the lamb and set aside. The pot should have a layer of browned bits at the bottom.
4. 4 Add the sliced onion to the same pot and sauté over medium heat until soft and golden, about 5 minutes. Add the minced garlic and cook for 1 minute more.
5. 5 Stir in the rice, cardamom pods, and cinnamon stick (if using). Cook for 2 minutes, stirring to coat the rice with the oil and onion mixture.
6. 6 Pour in 750 ml (about 3 cups) of the water and the saffron mixture (including the soaking water). Add the raisins and remaining salt. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 5 minutes, stirring occasionally. The rice should still be quite firm and the liquid partially absorbed.
7. 7 Place the lamb pieces on top of the rice. Use a wire rack or steamer basket that fits inside the pot, if you have one, to keep the lamb suspended just above the rice - this allows the juices to drip down. If you don't have a rack, simply nestle the lamb into the rice.
8. 8 Cover the pot tightly with the lid. Transfer to the preheated oven and bake for 60–75 minutes, or until the lamb is fork-tender and reaches an internal temperature of at least 74°C (165°F) for food safety. Check the rice at 60 minutes: if it's still too wet, leave the lid off for the last 10 minutes; if it's dry, add a splash of the remaining water.
9. 9 Remove the pot from the oven and let it rest, covered, for 10 minutes. This allows the rice to finish steaming and the juices to redistribute.
10. 10 Fluff the rice with a fork, discarding the cardamom pods and cinnamon stick. Arrange the lamb on top of the rice on a large serving platter. Serve hot, traditionally with a side of salta (yogurt-based sauce) or simply with fresh salad.