🍖 Lamb Mandi

Name: Lamb Mandi
Total time: 180 min
Yield: 6
Cuisine: Yemen · Hadramawt
Ingredients: 1.5 kg lamb shoulder, in large pieces; 600 g basmati rice; 1 pinch saffron, soaked in 3 tbsp warm water; 5 cardamom pods; 4 cloves; 1 tsp ground cumin; 1.2 l water; Salt and black pepper

Origin: Yemen · Hadramawt

800kcal

per serving · 400 g

200kcal

per 100 g

44 gProtein11 g / 100 g

32 gFat8 g / 100 g

84 gCarbs21 g / 100 g

Lamb mandi is a Yemeni rice dish in which spiced lamb is slow-roasted above the rice so the juices drip down and the whole pot takes on a gentle smokiness. The long-grain rice is scented with saffron, cardamom, cloves and cumin, and the meat comes out tender enough to pull from the bone. It is served on a large shared platter.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Not keto21 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

ricelambsaffroncardamomclovecumin

Recipe

6 servings180 min

Ingredients

1.5 kg lamb shoulder, in large pieces
600 g basmati rice
1 pinch saffron, soaked in 3 tbsp warm water
5 cardamom pods
4 cloves
1 tsp ground cumin
1.2 l water
Salt and black pepper

Method

Rub the lamb with cumin, salt and pepper and leave for at least 30 minutes.
Simmer the lamb in the water with cardamom and cloves for 1 hour, skimming the surface.
Lift out the meat and roast it at 180 °C for 60–75 minutes until browned and tender.
Rinse the rice and cook it in 900 ml of the strained broth until the liquid is absorbed.
Drizzle the saffron water over the rice and steam it covered for 10 minutes.
Spread the rice on a platter and lay the lamb on top.

How to make it lighter

Trim visible fat from the lamb before cooking; the rice absorbs whatever renders out.
Keep the rice to a fist-sized mound and let the meat be the main part of the plate.
Add a large tomato-and-cucumber salad to fill the plate with fewer calories.

History

Mandi is generally traced to the Hadramawt region of Yemen, where the meat was traditionally cooked in a sealed pit oven dug into the ground. The name is often linked to the Arabic word nada, meaning dew, a nod to the moist texture of the meat. Today mandi is a staple across Saudi Arabia, the Gulf states and Yemeni restaurants worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →