Mandi Saudi

Smoky spiced rice with lamb cooked over charcoal.

Ingredients

• 1.5 kg Lamb
• 3 cups Basmati rice
• 1 Onion
• 3 tbsp Mandi spice mix
• 6 Cardamom pods
• 5 Cloves
• 2 Bay leaves
• 1 pinch Saffron
• 4 tbsp Ghee
• 2 tbsp Salt
• 8 cups Water
• 1 piece Charcoal

Method

1. Season the lamb — Rub with mandi spice and salt and rest 1 hour.
2. Make the broth — Simmer the lamb with onion and whole spices for 1½ hours, then lift out and strain.
3. Roast the lamb — Roast at 220°C for 20 minutes until browned and crisp at the edges.
4. Cook the rice — Steam the soaked rice in the measured broth with saffron and ghee for 20 minutes.
5. Smoke it — Set a piece of lit charcoal in a small bowl on the rice, add a drop of oil, cover tightly, and let the smoke settle 5 minutes.
6. Mandi is ready — Pile the rice on a platter with the lamb on top and serve with tomato daqqous.

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