Mediterranean🍚 Starches

Lamb Mandi - Traditional Yemeni Aromatic Rice with Lamb

Name: Lamb Mandi - Traditional Yemeni Aromatic Rice with Lamb
Total time: 3 h
Cuisine: Mediterranean
Ingredients: 2-3 lamb shanks; 1 onion; 6-8 garlic cloves, grated; 1 cinnamon stick (small); 4 green cardamom; 4 cloves; 1 tsp whole black peppercorns; 1 bay leaf; 1½ tsp salt; ~6-8 cups water; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp paprika; ½ tsp ground cinnamon; ½ tsp ground black pepper; 3 cups basmati rice; 1 small onion, finely chopped; 3-4 tbsp olive oil; 1 tomato, finely chopped; 4 cups lamb broth; 2-3 tsp salt; 1 pinch saffron; ~1 cup tomato sauce (Daqoos); 1 piece natural charcoal (hickory wood); 1 tsp oil or butter

⏱ 180 min

A traditional Yemeni rice dish featuring aromatic basmati rice cooked in lamb broth with warm spices, topped with tender broiled lamb shanks. Optional charcoal smoking imparts an authentic smoky aroma to the finished dish.

Adapted from a video by Dimitra's Dishes

The King of Middle Eastern Rice Dishes | Lamb Mandi Recipe

Watch on YouTube

Ingredients

lamb shanks2-3
onion1
garlic cloves, grated6-8
cinnamon stick (small)1
green cardamom4
cloves4
whole black peppercorns1 tsp
bay leaf1
salt1½ tsp
waterto cover the meat~6-8 cupsest.
ground coriander

Steps

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1
Brown the lamb shanks in batches using the sauté function on a pressure cooker or Instant Pot, about 5 minutes per batch.
2
Return all lamb to the pot and add quartered onion, garlic cloves, cinnamon stick, cardamom pods, cloves, whole black peppercorns, bay leaves, and salt. Cover completely with water.
3
Cover and pressure cook for 45 to 55 minutes. Allow natural pressure release for about 20 minutes, or quick release if in a hurry.
4
Carefully transfer the cooked lamb to an oven-safe broiler pan, discarding the larger pieces of onion, garlic, peppercorns, cloves, and cardamom.
5
Season both sides of the lamb evenly with ground coriander, cumin, turmeric, paprika, cinnamon, and black pepper. Set aside.
6
Heat olive oil in a pot and add finely chopped onion. Cook for about 8 minutes until soft and golden.
7
Add finely chopped tomato with aromatic spices (paprika, turmeric, coriander, cumin, and black pepper) and cook for a few minutes until the tomato softens.
8
Add the rinsed basmati rice and prepared saffron (soaked in hot water), pour in 4 cups of lamb broth, and season with salt.
9
Bring to a boil and reduce heat to medium. Once most of the water has evaporated, reduce to low heat.
10
Optional: Heat charcoal until red hot, place on foil over the rice, drizzle with oil to create smoke, cover the pot, and let rice simmer on low for 15 minutes to absorb the smoky flavor.
11
Carefully remove the charcoal and foil, then fluff the rice.
12
While rice is cooking, set oven to broiler setting and broil the lamb for about 5-6 minutes until nicely browned.
13
Arrange the rice on a serving platter and top with the broiled lamb shanks. Optionally garnish with caramelized onions, almonds, raisins, or fried onions. Serve with spicy tomato sauce and a fresh salad.

Lamb Mandi - Traditional Yemeni Aromatic Rice with Lamb

Ingredients

Steps

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