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Yemeni Mandi

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25 minutes
Prep
2 hours
Cook

Ingredients

  • 1 kg (2.2 lb) lamb shoulder or leg, bone-in, cut into large pieces
  • 400 g (2 cups) basmati rice, rinsed and soaked for 20 minutes
  • 2 onions, one sliced and one whole
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 3 tbsp vegetable oil or ghee
  • 750 ml (3 cups) water or stock
  • 2 bay leaves
  • Salt and pepper, to taste
  • Toasted almonds and raisins, to garnish (optional)

Method

  1. Season the lamb generously with salt, pepper, cumin, coriander, cardamom, cinnamon and cloves.
  2. Heat the oil or ghee in a large pot over medium-high heat and brown the lamb on all sides, about 10 minutes.
  3. Add the sliced onion, garlic, whole onion and bay leaves, then add the water or stock. Bring to a simmer, cover, and cook over low heat for 1.5-2 hours, until the lamb is extremely tender.
  4. Remove the lamb from the pot and transfer to a roasting tray. Place under a hot grill or in a very hot oven (220°C/425°F) for 10-15 minutes, until the exterior is deeply browned and slightly charred, to mimic the traditional smoky pit-cooked flavour.
  5. Meanwhile, strain the cooking liquid, reserving it as stock. Cook the soaked rice in this reserved stock according to package instructions, usually about 15-18 minutes, until tender and fragrant.
  6. Fluff the rice and spread onto a large serving platter. Top with the roasted lamb pieces.
  7. Garnish with toasted almonds and raisins if using, and serve hot.

Introduction: Mandi, a dish of fragrant spiced rice topped with tender, slow-cooked lamb, is one of Yemen’s most iconic and widely loved dishes.

Cultural Background: Mandi, a dish of fragrant spiced rice topped with tender, slow-cooked lamb, is one of Yemen’s most iconic and widely loved dishes. Traditionally cooked in an underground pit oven (tandoor-style) for a distinctive smoky flavour, it’s a centerpiece dish for family meals, gatherings and celebrations across the country.

Tips: Browning the lamb both before and after simmering builds the deep, complex flavour central to good mandi. Cooking the rice in the meat’s own stock infuses it with rich flavour — don’t skip this step. A brief stint under a hot grill mimics the smoky char of a traditional pit oven.

Variations: Use chicken in place of lamb for a lighter, quicker version (zurbian is a related chicken-based dish). Add a few strands of saffron to the rice for extra colour and aroma. Serve with a side of sahawiq (fresh chilli relish) for added heat. Not applicable in its traditional form; the dish is defined by slow-cooked lamb and rice cooked in meat stock.

Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.

Reheating: Reheat the rice and lamb separately, covered, in a low oven at 160°C (325°F) until warmed through, adding a splash of water to the rice if needed.

Nutrition: Per serving (approx.): 620 kcal, 38 g protein, 55 g carbohydrates, 26 g fat, 3 g fibre.

FAQs:

Q: Do I need a traditional pit oven to make mandi at home?

A: No, this recipe achieves a similar smoky char using a hot oven or grill to finish the lamb after simmering.

Q: Can I use chicken instead of lamb?

A: Yes, though this creates more of a zurbian-style dish; adjust cooking time down significantly since chicken cooks much faster.

Q: What rice works best for mandi?

A: A good-quality basmati rice is traditional, prized for its long grains and fragrant aroma.

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