Mandi

Smoky spiced rice and lamb, traditionally cooked in an underground oven.

Ingredients

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

Method

1. Season the lamb — Rub the lamb all over with hawaij and salt and leave it for 30 minutes.
2. Make the broth — Simmer the lamb with onion, whole spices and water for 1½ hours, then lift out the meat and strain the broth.
3. Cook the rice — Rinse the rice and cook it in the measured broth with saffron and ghee, covered, for 20 minutes.
4. Roast the lamb — Roast the lamb in a hot oven for 20 minutes until the surface is browned and crisp.
5. Smoke it — Place a piece of lit charcoal in a small bowl on the rice, add a drop of oil, cover tightly and let the smoke settle for 5 minutes.
6. Mandi is ready — Pile the rice on a platter, lay the lamb on top and serve with tomato chutney.

More Yemen recipes

• Saltah
• Zurbian
• Fahsa
• Bint Al Sahn
• Haneeth
• Masoub