Lamb Mandi (spiced rice with slow-cooked lamb)

Name: Lamb Mandi (spiced rice with slow-cooked lamb)
Total time: 180 min
Yield: 6
Cuisine: Gulf
Ingredients: For the lamb:; 1.5 kg bone-in lamb (leg or shoulder), cut into large pieces; 1 onion, quartered, and 4 cloves garlic; 1 cinnamon stick, 5 cardamom pods, 4 cloves and 2 bay leaves; 2 tbsp mandi hawaij (coriander, cumin, turmeric, cardamom, clove, black pepper); 2 dried black limes (loomi), pierced, and salt; 2.2 litres water; For the rice:; 3 cups basmati rice, soaked 30 minutes and drained; 3 tbsp ghee and 1 small onion, finely chopped; 4 cups of hot strained lamb broth; A pinch of saffron threads steeped in ¼ cup hot water; For the smoke (tadkheen):; 1 small piece of lump charcoal; 1 tbsp ghee; To serve:; Sahawiq (tomato, green chili, coriander, garlic and cumin) with fried onions, almonds and raisins

Recipe No.: G-4

Gulf180 minServes 6

Lamb Mandi (spiced rice with slow-cooked lamb)

Mandi is rice and meat cooked traditionally in an underground clay oven sealed with mud, with the meat hung above the rice so its fat and smoke drip onto it for hours. It is linked to Hadramawt in Yemen, but the date of its origin is not known, and it spread across Saudi Arabia, the UAE and the Gulf with Yemeni migrants. This is a home version using the oven and charcoal smoke.

Ingredients for Lamb Mandi

For the lamb
1.5 kgbone-in lamb (leg or shoulder), cut into large pieces
1onion, quartered, and 4 cloves garlic
1cinnamon stick, 5 cardamom pods, 4 cloves and 2 bay leaves
2 tbspmandi hawaij (coriander, cumin, turmeric, cardamom, clove, black pepper)
2dried black limes (loomi), pierced, and salt
2.2 litreswater
For the rice
3 cupsbasmati rice, soaked 30 minutes and drained
3 tbspghee and 1 small onion, finely chopped
4 cupsof hot strained lamb broth
A pinch ofsaffron threads steeped in ¼ cup hot water
For the smoke (tadkheen)
1small piece of lump charcoal
1 tbspghee
To serve
Sahawiq (tomato, green chili, coriander, garlic and cumin) with fried onions, almonds and raisins

Method

Put the lamb, onion, garlic, whole spices, hawaij, loomi, salt and water in a heavy pot; bring to a boil and skim.
Cover and simmer for about 1¼ hours until the lamb is almost tender, then lift it out and strain the broth, keeping 4 cups.
Rub the lamb with a spoon of ghee and a little salt and roast on a rack at 220°C for 25 to 30 minutes until browned.
In a wide pot, soften the small onion in the ghee, add the drained rice and stir 2 minutes, then pour in the hot broth.
Bring to a strong simmer, cover and cook on low for 18 to 20 minutes, then sprinkle the saffron water and rest covered 10 minutes.
For the smoke: heat the charcoal on a flame until glowing, set it in a foil cup on the rice, pour the ghee over it and close the pot at once for 6 to 10 minutes.
Carefully remove the foil cup, then serve the rice on a large platter topped with the lamb, with sahawiq, fried onions, almonds and raisins.

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