Yemeni Lamb Mandi with Fragrant Rice
A traditional Yemeni dish featuring tender lamb shanks slow-cooked and then broiled, served alongside aromatic basmati rice infused with warm spices and optional smoky flavor.
- DifficultyMedium
- Servings4
This Lamb Mandi recipe brings the authentic flavors of Yemen right to your kitchen. It's a celebration of slow-cooked lamb, tender and falling off the bone, paired with fluffy basmati rice that's been infused with a symphony of aromatic spices.
Perfect for special occasions or when you want to impress, this dish is as visually appealing as it is delicious. The optional smoking step adds a unique depth of flavor that elevates it to another level, making it a truly memorable meal.
Ingredients
Servings
Mandi Spice Mix
For the Rice
For Serving
For Smoking
Converted amounts are rounded.
Method
- Cook the lamb shanks in a pressure cooker or Instant Pot on the sauté setting until browned. Add the quartered onion, grated garlic, cinnamon stick, cardamom pods, cloves, whole peppercorns, bay leaf, and 1.5 teaspoons of salt. Cover with water and pressure cook for 45 minutes. Carefully release the pressure, then strain the broth, reserving it for the rice. Place the cooked lamb shanks on a metal baking tray suitable for broiling.
- In a small bowl, combine the ground coriander, cumin, turmeric, paprika, ground cinnamon, and ground black pepper. Reserve 1/3 of this spice mix. Rub the remaining 2/3 of the spice mix all over the lamb shanks, ensuring they are well coated on both sides.
- Prepare the rice: Heat the olive oil in a pot or Dutch oven over medium heat. Add the finely chopped onion and cook until softened and golden. Stir in the grated garlic and cook until fragrant, about 1 minute. Add the finely chopped tomato and the reserved 1/3 of the spice mix. Cook until the tomato begins to soften. Drain and rinse the basmati rice, then add it to the pot. Pour in the 4 cups of reserved lamb broth and season with 2-3 teaspoons of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork.
- Broil the lamb shanks in a preheated oven at 400°F for 5-7 minutes, or until lightly charred and golden brown.
- For an optional smoky flavor, place a small heatproof bowl or a piece of foil in the center of the cooked rice. Heat a piece of charcoal over an open flame until it glows red hot. Carefully place the hot charcoal into the bowl/foil. Immediately add the teaspoon of oil or butter over the charcoal to create smoke. Quickly cover the pot tightly for 5-7 minutes to allow the rice to absorb the smoky aroma.
- Serve the Lamb Mandi by arranging the fluffed rice on a large serving platter. Place the broiled lamb shanks on top of the rice. Garnish with toasted almonds, raisins, or fried onions if desired. Serve hot with the spicy tomato sauce (Daqoos) and a fresh side salad.
💡 Tips
- For best results, rinse the basmati rice thoroughly under cold water until the water runs clear before cooking.
- Ensure the charcoal is fully red hot before adding it to the smoke infusion step for maximum effect.
- Adjust the salt in the rice to your preference, as the lamb broth may already be seasoned.
Inspired by a recipe from Dimitras Dishes