World Flavors Cookbook

Lamb Mandi

The ultimate Yemeni celebratory dish — tender lamb slow-roasted in a traditional underground tandoor (taboon), served over fragrant smoked basmati rice.

Cuisine: Yemen

Ingredients

• 2kg lamb shoulder or leg, large chunks
• 4 cups basmati rice, soaked
• Mandi spice: hawaij (cumin, coriander, black pepper, turmeric, cardamom)
• 2 onions, finely chopped
• Whole spices: cinnamon sticks, cloves, bay leaves, cardamom pods
• Saffron threads soaked in water
• Charcoal piece and oil for smoking
• Toasted nuts and raisins for garnish

Instructions

1. Rub lamb with hawaij spice mix, salt, and oil. Let marinate for at least 2 hours.
2. Sauté onions and whole spices in a large pot. Add rice and water/broth. Place a wire rack over the pot.
3. Place marinated lamb on the rack so the juices drip into the rice as it cooks.
4. Traditionally cooked in an underground oven; at home, seal the pot/rack tightly with foil and bake at 160°C for 3 hours.
5. Once cooked, place a small bowl of oil in the center of the rice, drop a glowing charcoal piece into it, and seal immediately for 10 minutes to smoke.
6. Garnish with nuts, raisins, and serve with Sahawiq (spicy salsa).