📝 About This Recipe
Originating from the Hadhramaut region of Yemen, Mandi is a majestic celebration of tender meat and fragrant long-grain rice. Traditionally cooked in a 'taboon' underground oven, this recipe adapts the technique for your kitchen using a signature 'huna' coal-smoking method to achieve that unmistakable campfire aroma. Every grain of rice is infused with the rendered fat of the spiced lamb, creating a rich, melt-in-your-mouth experience that defines festive Middle Eastern dining.
🥗 Ingredients
The Mandi Spice Blend (Hawaij)
- 1 tablespoon Black peppercorns (whole)
- 1 tablespoon Cumin seeds (whole)
- 1 tablespoon Coriander seeds (whole)
- 1 teaspoon Green cardamom pods (whole)
- 1/2 teaspoon Whole cloves
- 1 teaspoon Turmeric powder (for color and earthiness)
The Meat
- 1.5 kg Lamb shoulder or leg (cut into large bone-in chunks)
- 1/2 teaspoon Saffron threads (soaked in 2 tbsp warm water)
- 2 teaspoons Salt (to taste)
The Fragrant Rice
- 3 cups Long-grain Basmati rice (soaked for 30 minutes and drained)
- 3 tablespoons Ghee or vegetable oil
- 1 large Red onion (finely diced)
- 3 pieces Green chilies (slit lengthwise)
- 2 pieces Dried lime (Loomi) (pierced with a knife)
- 1 piece Cinnamon stick (3 inches long)
- 2 pieces Bay leaves
The Smoking Element
- 1 piece Natural lump charcoal
- 1 teaspoon Cooking oil (to pour over coal)
👨🍳 Instructions
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1
Prepare the spice blend by lightly toasting the whole peppercorns, cumin, coriander, cardamom, and cloves in a dry pan until fragrant. Grind them into a fine powder and mix with the turmeric.
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2
Rub the lamb chunks thoroughly with half of the spice blend, salt, and half of the saffron water. Let it marinate for at least 30 minutes at room temperature.
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3
In a large, heavy-bottomed pot (Dutch oven is ideal), heat the ghee over medium heat. Sauté the onions until translucent and golden, but not dark brown.
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4
Add the whole spices (cinnamon, loomi, bay leaves) and green chilies to the onions, stirring for 1 minute until the aromas are released.
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5
Place the marinated lamb into the pot and sear for 3-4 minutes per side to lock in the juices. Add the remaining ground spice blend.
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6
Pour in 5 cups of boiling water. Bring to a simmer, cover tightly, and cook on low heat for 75-90 minutes until the lamb is very tender and almost falling off the bone.
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7
Preheat your oven to 180°C (350°F). Carefully remove the cooked lamb from the broth and set aside on a baking tray. Brush the lamb with the remaining saffron water.
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8
Measure the remaining broth in the pot. You need exactly 4.5 cups of liquid for 3 cups of rice. Add more boiling water or remove excess as needed.
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9
Add the soaked and drained rice to the broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the rice is fluffy.
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10
While the rice simmers, place the lamb in the oven for 10-15 minutes to slightly crisp the edges and deepen the color.
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11
Once the rice is done, place the roasted lamb on top of the rice bed. Create a small well in the center of the rice and place a small foil bowl (or a hollowed-out onion skin) there.
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12
Heat a piece of charcoal over a gas flame until it is glowing red hot. Using tongs, place the hot coal into the foil bowl.
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13
Drizzle a teaspoon of oil onto the hot coal. As soon as it starts smoking vigorously, cover the pot with a very tight-fitting lid (or seal with foil) and leave for 10 minutes to infuse.
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14
Remove the lid, discard the coal and foil bowl. Fluff the rice gently with a fork, mixing the white and saffron-stained grains.
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15
Spread the rice on a large communal platter, arrange the lamb on top, and garnish with fried nuts and raisins if desired.
💡 Chef's Tips
Always use high-quality, aged Sella or Basmati rice for the best grain separation. Do not skip the 'Loomi' (dried lime); it provides a unique fermented citrus tang essential to Yemeni cuisine. Ensure the lid is perfectly sealed during the smoking process to prevent the precious aroma from escaping. If the lamb is lean, add a bit more ghee to the rice to mimic the traditional richness of rendered fat. Use natural lump charcoal rather than briquettes for a cleaner, more authentic wood-smoke flavor.
🍽️ Serving Suggestions
Serve with 'Sahawiq' (a spicy Yemeni salsa made of tomatoes, garlic, chilies, and cilantro). A side of cool Greek yogurt or a simple cucumber-mint raita balances the heat and spices. Pair with a fresh Arabic salad (Salata Hara) containing parsley, lemon, and finely chopped cucumber. Traditionalists enjoy Mandi with a bowl of hot lamb broth (Maraq) on the side. Finish the meal with a cup of hot Yemeni ginger coffee (Qishr) or mint tea.