Lamb Mandi Recipe

Lamb Mandi is a traditional Yemeni dish that combines tender, slow-cooked lamb with aromatic basmati rice, seasoned with a rich blend of spices. Often served with fried almonds, raisins, and a drizzle of ghee, this dish is perfect for a festive dinner or special occasion, bringing warm, savory, and slightly sweet flavors to the table.

Lamb Mandi Recipe

A rich Yemeni dish featuring slow-cooked lamb and aromatic basmati rice seasoned with a fragrant blend of spices. Perfect for family dinners or celebrations.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: Dinner

Cuisine: Middle Eastern

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

For the Lamb:

• 2 lb lamb shoulder or shank bone-in and cut into chunks
• 1 large onion quartered
• 4 garlic cloves crushed
• 1 large tomato chopped
• 2 bay leaves
• 1 cinnamon stick
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cardamom
• 3-4 whole cloves
• Salt and pepper to taste
• 6 cups water or lamb broth

For the Rice:

• 2 cups basmati rice rinsed
• 3 cups lamb broth from cooking the lamb
• 1 tbsp ghee or clarified butter
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• Salt to taste

For the Garnish:

• ¼ cup raisins
• ¼ cup slivered almonds
• 2 tbsp ghee for frying
• Fresh cilantro optional for garnish

Equipment

• Dutch oven
• Skillet (for frying almonds and raisins)
• Measuring cups & spoons
• Knife and cutting board
• Tongs or spatula

Method

 

1. Cook the Lamb: In a Dutch oven, combine the lamb chunks, onion, garlic, tomato, bay leaves, cinnamon stick, cumin, coriander, turmeric, cardamom, cloves, salt, and pepper. Add 6 cups of water or lamb broth and bring to a boil. Reduce the heat and simmer for 1.5-2 hours, until the lamb is tender and cooked through.
2. Prepare the Rice: While the lamb is cooking, rinse the basmati rice under cold water until the water runs clear. In a separate large pot, heat 1 tbsp ghee over medium heat. Add the cinnamon and cumin, sautéing until fragrant. Add the rinsed rice and stir to coat it in the ghee and spices.
3. Cook the Rice: Add 3 cups of the lamb broth (from cooking the lamb) to the rice. Bring to a boil, then cover and reduce the heat to low. Simmer for 15-20 minutes, or until the rice is cooked and all the liquid is absorbed.
4. Fry the Garnishes: In a small skillet, heat 2 tbsp of ghee over medium heat. Fry the raisins and slivered almonds until golden brown. Remove from heat and set aside.
5. Assemble the Mandi: On a large platter, spread the cooked rice. Place the tender lamb on top of the rice, and pour over some of the remaining broth for added moisture. Garnish with fried almonds, raisins, and fresh cilantro.
6. Serve hot, ideally with flatbread on the side to scoop up the lamb and rice.

Notes

• Storage: Leftovers can be stored in the fridge for up to 3 days.
• Reheating: Reheat on the stovetop with a little added water or broth to retain moisture.
• Variations: If you don’t have lamb, you can substitute with chicken, though the flavor will be different.
• Safety Tip: Be cautious when handling hot oil for frying the garnishes, and use tongs to safely remove the lamb from the pot.