Lamb Mandi is a traditional Yemeni dish that has captured hearts across the Middle East and beyond. This aromatic rice and meat preparation combines tender, slow-cooked lamb with perfectly spiced basmati rice, creating a meal that’s both comforting and exotic. The dish gets its distinctive smoky flavor from a unique smoking technique that infuses the entire meal with an irresistible aroma. What makes Mandi special is the way the lamb is cooked until it falls off the bone, while the rice absorbs all the rich flavors from the meat’s juices and warming spices like cardamom, cinnamon, and bay leaves. This recipe serves 6-8 people and makes for an impressive centerpiece at any gathering.
Ingredients for the Lamb
- 3 pounds lamb shoulder or leg, cut into large pieces
- 2 large onions, quartered
- 6 garlic cloves, crushed
- 2-inch piece fresh ginger, sliced
- 2 bay leaves
- 4 green cardamom pods
- 1 cinnamon stick
- 1 teaspoon whole black peppercorns
- 2 teaspoons salt
- 8 cups water
Ingredients for the Rice
- 3 cups basmati rice
- 4 cups lamb cooking liquid (from above)
- 2 cups water
- 1 large onion, thinly sliced
- 4 tablespoons ghee or vegetable oil
- 4 green cardamom pods
- 2 black cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon saffron threads
- 2 tablespoons warm milk
For the Smoking
- 1 piece charcoal
- 1 tablespoon ghee
- Aluminum foil
Preparing the Lamb
Start by placing the lamb pieces in a large, heavy-bottomed pot. Add the quartered onions, crushed garlic, ginger slices, bay leaves, cardamom pods, cinnamon stick, peppercorns, and salt. Pour in the water until the meat is completely covered. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Let the lamb simmer gently for 2 to 2.5 hours, or until the meat is incredibly tender and easily pulls apart with a fork.
Once the lamb is cooked, carefully remove the meat pieces and set them aside. Strain the cooking liquid through a fine mesh strainer, discarding the solids. You should have about 4 cups of flavorful broth. If you have less, add water to make up the difference. If you have more, boil it down to concentrate the flavors.
Preparing the Rice
While the lamb rests, rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain completely. In a small bowl, soak the saffron threads in warm milk and set aside.
Heat the ghee in a large, heavy-bottomed pot over medium heat. Add the sliced onions and cook, stirring frequently, until they turn golden brown and crispy. This should take about 10-12 minutes. Remove half of the fried onions and set aside for garnish.
To the remaining onions in the pot, add the cardamom pods, cinnamon stick, bay leaves, and cumin seeds. Cook for 1 minute until fragrant. Add the drained rice and gently stir to coat each grain with the spiced oil. Cook for 2-3 minutes until the rice is lightly toasted.
Cooking the Rice
Pour the reserved lamb cooking liquid and additional water into the pot with the rice. Add salt and turmeric, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes without lifting the lid.
After 15 minutes, quickly arrange the cooked lamb pieces on top of the rice. Drizzle the saffron milk over everything, then cover the pot again and cook for an additional 10 minutes.
The Smoking Process
Remove the pot from heat but keep it covered. Now comes the traditional smoking step that gives Mandi its signature flavor. Heat a piece of charcoal over an open flame until it’s red hot and glowing. Using tongs, carefully place the hot charcoal in a small piece of aluminum foil shaped like a bowl.
Make a small well in the center of the rice and place the foil with the charcoal inside. Quickly drizzle the ghee over the hot charcoal, which will create aromatic smoke. Immediately cover the pot with the lid and let it sit undisturbed for 5 minutes to allow the smoke to infuse the dish.
Serving Your Lamb Mandi
After the smoking process, remove the charcoal and foil carefully. Gently mix the rice and lamb together, being careful not to break up the meat too much. Transfer the Mandi to a large serving platter, arranging the lamb pieces on top of the fragrant rice.
Garnish with the reserved fried onions and serve immediately while hot. Lamb Mandi pairs beautifully with a simple salad of cucumber and tomatoes, plain yogurt, and traditional Middle Eastern pickles. The combination of tender meat, perfectly spiced rice, and that distinctive smoky aroma creates a dining experience that transports you straight to the heart of Arabia.
This generous recipe serves 6-8 people and makes for an unforgettable meal that’s perfect for special occasions or when you want to treat your family and friends to something truly extraordinary.
