Mandi – Yemen & Gulf countries
Lamb mandi is tender spiced lamb with fluffy fragrant rice, usually cooked in a pit/tandoor style.
Serves: 4–6 people
Time: 2 -3 hours
Ingredients
Lamb + marinade
1.5 kg lamb shoulder or leg (bone-in gives best flavour)
3 tbsp yoghurt (optional but helps tenderness)
3 tbsp olive oil
4 cloves garlic, crushed
1 tbsp grated ginger
1½ tsp salt (plus to taste)
1 tsp black pepper
1 tsp cumin
1 tsp coriander
1 tsp paprika
½ tsp turmeric
½ tsp cinnamon
4–6 cardamom pods (lightly crushed)
4 cloves
2 bay leaves
Juice of ½ lemon (optional)
Rice
2½ cups basmati rice
1 large onion, finely sliced
2 tbsp oil or ghee
1–2 tbsp mandi spice (or use: 1 tsp cumin + 1 tsp coriander + ½ tsp turmeric + ½ tsp cinnamon)
1 dried black lime (loomi) (optional but very “mandi”)
1 small pinch saffron soaked in 2 tbsp warm water (optional)
4–5 cups lamb stock/broth (from cooking lamb) or water
Salt to taste
Step-by-step
1) Marinate the lamb (flavour + tenderness)
- Mix yoghurt (if using), oil, garlic, ginger, salt, pepper, cumin, coriander, paprika, turmeric, cinnamon, and lemon.
- Rub all over the lamb.
- Add cardamom, cloves, bay leaves around it.
- Cover and marinate at least 1 hour (overnight = best).
2) Cook the lamb (tender, falling-apart stage)
Oven method (best flavour):
5. Heat oven to 170°C.
6. Put lamb in a Dutch oven/roasting tray.
7. Add 1 cup water (or stock) to the bottom so it doesn’t dry out.
8. Cover tightly with lid/foil.
9. Bake 2 to 2½ hours until very tender.
Shortcut option: Pressure cooker/Instant Pot (about 45–60 min) then finish uncovered in oven for browning.
3) Make the rice base (that mandi aroma!)
- Rinse basmati rice until the water runs clearer. Soak 20 minutes, then drain.
- In a pot (or the same Dutch oven after removing lamb), heat oil/ghee.
- Fry sliced onion until golden.
- Add mandi spices + loomi (if using). Stir 30 seconds—your kitchen will smell incredible.
4) Cook the rice in lamb stock (this is the secret!)
- Pour in measured lamb stock (or water). Taste and adjust salt.
- Add drained rice.
- Bring to a boil, then cover and simmer on low 12–15 minutes until rice is cooked.
- Turn off heat and rest 10 minutes (don’t skip—this makes it fluffy).
5) Brown the lamb (for that “wow” finish)
Place lamb on a tray, brush with a little oil.
Broil/grill 5–10 minutes until nicely browned.
6) Optional “smoky mandi” trick (game-changer 🔥)
Put cooked rice in a big serving pot (or keep in Dutch oven).
Make a tiny foil cup and place it on top of the rice.
Add a small hot charcoal into the foil cup.
Drizzle ½ tsp oil over the charcoal (it will smoke).
Immediately cover tightly for 5 minutes, then remove the charcoal.
Serving ideas
Pile rice onto a platter, place lamb on top.
Add saffron water drizzle (optional), toasted nuts, and raisins.