Mutton Mandi Recipe (Spiced Rice and Lamb)

Mandi is a rice and meat dish of Yemeni origin that is very popular across the UAE and the Gulf. The meat is spiced, cooked slowly until tender, and the rice is cooked in the same broth, giving it a smoky, fragrant flavour.

Ingredients

• 1.5 kg (3 lb) bone-in lamb or mutton, such as shoulder
• 2 cups (400 g) basmati rice, soaked 30 min and drained
• 1 onion, quartered
• 4 cups (1 L) water or lamb stock
• 1 tbsp ground mandi spice (black pepper, cumin, cardamom, cinnamon, dried lime)
• 1 tsp turmeric
• 2 tbsp oil or ghee
• Salt, to taste
• Sahawiq (green chili sauce) and salad, to serve

Method

1. Rub the lamb with the spice blend, turmeric, salt and oil. Marinate for at least 2 hours, or overnight in the fridge.
2. Preheat the oven to 180°C (350°F). Put the lamb and onion in a deep roasting dish and add 2 cups of the water.
3. Cover tightly with foil and roast for about 1½ hours, until the meat is very tender.
4. Pour the cooking liquid into a pot, add the rest of the water and bring to a boil. Add the rice, cover and cook on low for 15 to 20 minutes, until the grains are fluffy.
5. Spoon the rice onto a large platter, arrange the lamb on top, and serve with sahawiq and salad.

Tips

• Mandi spice blends are sold ready-made in the Gulf. Use one if you can find it.
• The rice should absorb the flavour of the meat broth, so do not drain it off completely.

Frequently asked questions

What is the difference between mandi and machboos?

Mandi is cooked with the meat in a tandoor or oven, with the rice cooked in the broth. Machboos is cooked in a pot with tomatoes and a different spice mix.

Can I make it with chicken?

Yes. Use bone-in chicken and reduce the roasting time to about 45 minutes.

What is sahawiq?

A spicy green chili and herb sauce served alongside mandi.

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