Mandi-Style Lamb and Rice
Traditional mandi is cooked with smoke and specialized heat. This home-oven Saudi-style adaptation simmers lamb until tender, browns it in a hot oven, and cooks basmati rice in the fragrant broth.
Prep
20m
Cook
3h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Lamb
- 1.4kgLamb Shoulder
Rice
- 500gBasmati Rice (rinsed)
Base
- 220gOnion (finely chopped)
- 12gGarlic (crushed)
- 60mlGhee
Lamb
- 4gGreen Cardamom
- 4gCumin Seeds
- 2gBlack Pepper
- 1gClove
- 1pcsCinnamon Stick
- 2pcsBay Leaf
- 12gSalt
Rice
- 200mgSaffron Threads
Lamb
- 1.4lWater
Garnish
- 50gAlmonds (toasted)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the ghee in a heavy pot over medium heat. Add the onion and cook until soft, then stir in the garlic.
- 02
Add the lamb shoulder, green cardamom, cumin seeds, black pepper, clove, cinnamon stick, bay leaves, and salt and turn the meat in the aromatics.
- 03
Pour in the water, bring to a gentle boil, then cover and simmer until the lamb is very tender.
- 04
Heat the oven to 220°C (425°F). Transfer the lamb to a roasting tray and roast until browned around the edges.
- 05
Strain the cooking liquid and return the amount needed for the basmati rice to the pot. Stir in the saffron threads.
- 06
Add the rice, cover tightly, and cook over low heat until tender and fluffy.
- 07
Arrange the browned lamb over the rice.
- 08
Scatter over the almonds and serve.
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