gulf · lunch
Yemeni mandi lamb
The signature feast of the Arabian Peninsula: lamb shoulder slow-cooked over saffron-cardamom rice, traditionally finished with a smoky charcoal kiss. Served at weddings from Sanaa to Riyadh.
- Prep
- 30 min
- Cook
- 150 min
- Servings
- 6
- Difficulty
- advanced
Steps
- 01
Spice the lamb
10 minScore the lamb shoulder deeply across. Rub with salt, half the cardamom and dried thyme. Rest at room temperature ten minutes for the spices to penetrate.
- 02
Bloom the saffron
10 minCrush a generous pinch of saffron threads, soak in three tablespoons of warm water for ten minutes until the liquid turns deep amber-orange.
- 03
Simmer the lamb
90 minCover the lamb with two litres of water, bring to a boil, skim, add the remaining cardamom and thyme. Simmer covered ninety minutes until the meat starts to fall off the bone.
- 04
Cook the rice
22 minStrain the broth. Rinse the rice, place in a heavy pot with nine hundred sixty millilitres of broth, the saffron infusion, ghee and salt. Cover, low heat, eighteen minutes, rest four.
- 05
Roast the lamb
15 minDrain the lamb, brush with melted ghee, place under a hot grill at two hundred twenty degrees for fifteen minutes until the surface caramelises into a glossy crust.
- 06
Serve on a wide platter
3 minMound the rice on a wide platter, place the lamb on top, scatter a little extra ghee. Eat with the right hand following Arabian tradition, or use a spoon.
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This article relays the public teachings of Dr. Diaa Al-Awadi for educational and informative purposes. It is not medical advice. Consult your physician before any dietary change. Legal notice.