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Mandi (Yemeni Lamb and Rice)
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Mandi (Yemeni Lamb and Rice)

5 hServes 6Nutri-Score C€€€
from @chefjjskitchen8 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • ghee (plus extra for smoking)Dairy30 g
  • olive oilPantry30 ml
  • saffron petals (crushed)Spices1 g
  • saltSpices15 g
  • black pepper powderSpices6 g
  • lamb (topside and rack, on the bone)Meat2 kg
  • bay leavesSpices4 pieces
  • cinnamon sticksSpices2 pieces
  • cardamom podsSpices4 pieces
  • clovesSpices3 pieces
  • dried limes (optional)Spices2 pieces
  • basmati rice (rinsed and soaked in hot water)Grains400 g
  • water (boiling)Other1.2 litres
  • tomatoes (roughly chopped)Produce3 pieces
  • green chiliesProduce3 pieces
  • garlic (cloves)Produce2 pieces
  • coriander (small bunch)Produce20 g
  • cumin powderSpices2 g
  • charcoal (for smoking)Other1 piece

per serving

Nutrition

970kcal

Carbs
53 g
Proteins
77 g
Fat
50 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • wire rack
  • Blender
  • Mixing bowl

step by step

Method

  1. Prepare the lamb marinade

    • Mix the ghee, olive oil, crushed saffron, salt and black pepper.
    • Rub the mixture all over the lamb, getting into every nook and cranny.
    Step 1

  2. Set up the baking tray

    • Place the bay leaves, cinnamon sticks, cardamom pods, cloves and dried limes in a baking tray.
    • Pour in the boiling water.
    • Set a wire rack with the lamb on top, cover with a baking sheet and seal tightly with tin foil.
    Step 2

  3. Roast the lamb

    • Bake on the highest heat, then lower to medium heat.
    • Keep covered the whole time.
    Step 3

  4. Make the sahawuq sauce

    • Roughly blend the tomatoes, chilies, garlic, coriander, cumin, salt and a touch of water.
    • Keep the sauce chunky, not too smooth.
    Step 4

  5. Wash and soak the rice

    • Rinse the basmati rice until the water runs clear.
    • Soak it in hot water.
    Step 5

  6. Cook the rice in the lamb juices

    • Remove the wire rack and the lamb, leaving the perfumed liquid in the tray.
    • Add the drained rice and check the water sits a centimeter above the rice.
    • Return the wire rack with the lamb on top, cover tightly and bake.
    Step 6

  7. Smoke the rice

    • Place a lit charcoal in the tray with a drizzle of ghee or oil.
    • Cover and smoke.
    Step 7

  8. Serve

    • Spread the rice on a serving plate and top with the tender lamb.
    • Serve with the sahawuq sauce.
    Step 8
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