Traditional Yemeni Lamb Mandi (Printable Version)

Slow-cooked lamb, golden basmati rice, and spicy tomato sahawiq meet in this classic Yemeni dish.

# What You'll Need:

→ Lamb Preparation

01 - 1.2 kg lamb ribs or shoulder, bone-in
02 - 1 tablespoon ghee or neutral oil
03 - 1 teaspoon salt
04 - 0.5 teaspoon ground black pepper
05 - 0.5 teaspoon ground turmeric
06 - 0.5 teaspoon ground cinnamon
07 - 0.5 teaspoon ground cumin
08 - 0.25 teaspoon ground cloves
09 - 3 whole cardamom pods
10 - 1 cinnamon stick
11 - 3 garlic cloves, minced
12 - 1 small onion, quartered
13 - 720 ml water

→ Rice Preparation

14 - 400 g basmati rice, rinsed and soaked 30 minutes
15 - 2 tablespoons ghee or butter
16 - 1 onion, finely chopped
17 - 2 garlic cloves, minced
18 - 1 bay leaf
19 - 3 whole cardamom pods
20 - 1 small cinnamon stick
21 - 0.5 teaspoon ground turmeric
22 - 0.5 teaspoon ground cumin
23 - Salt to taste
24 - 600 ml lamb broth (from cooked lamb)

→ Red Mandi Sauce (Sahawiq)

25 - 2 ripe tomatoes
26 - 2 garlic cloves
27 - 1–2 fresh red chilies
28 - 1 tablespoon vinegar or lemon juice
29 - Salt to taste

→ Laban (Salted Yogurt)

30 - 240 ml plain yogurt
31 - 0.25 teaspoon salt
32 - Splash of water, to thin

# Steps To Follow:

01 - Rub lamb pieces thoroughly with ground turmeric, salt, black pepper, and ghee. Place lamb in a large pot with minced garlic, quartered onion, cinnamon stick, cardamom pods, ground cloves, and water. Cover and simmer gently over low heat for 90 to 120 minutes until the meat is tender, skimming excess fat occasionally.
02 - Remove cooked lamb pieces, then broil or grill for 10 minutes until the surface is browned and lightly charred. Reserve the lamb broth for the rice.
03 - In a heavy-based pot, heat ghee or butter over medium heat. Sauté chopped onion and minced garlic until golden. Add bay leaf, cardamom pods, cinnamon stick, turmeric, and cumin, toasting briefly. Stir in drained basmati rice and toast for 1 minute. Pour in measured lamb broth, season with salt, and bring to a gentle boil. Reduce heat, cover, and simmer for 15 to 18 minutes, or until rice is fluffy and all liquid is absorbed.
04 - In a blender or food processor, combine tomatoes, garlic, fresh red chilies, vinegar or lemon juice, and salt. Blend to a smooth, spicy sauce. Adjust seasoning to taste.
05 - Whisk plain yogurt with salt and a splash of water until smooth and pourable. Chill until ready to serve.
06 - On a large serving platter, spread warm, golden rice evenly. Nestle broiled lamb pieces atop the rice. Optionally garnish with raisins or fried onions. Serve immediately with side bowls of red mandi sauce and laban.

# Notes and Tips:

01 - For the richest flavour, use bone-in lamb cuts and toast whole spices before adding to intensify their aroma.
02 - Broiling the lamb after braising creates a savoury crust reminiscent of traditional tandoor charring.
03 - Rice is mildly seasoned, while the chilli sauce offers a spicy accompaniment.
04 - Chicken can be substituted for lamb, requiring only 30–40 minutes of simmering.
05 - Baking the lamb covered at 160°C for two hours, then briefly broiling, is an effective alternative technique.

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