Hadhramaut, Yemen

Lamb mandi

Lamb so tender it gives up at a glance, on smoky spiced rice.

180 minTime

49 gProtein each

mildSpice

Make it your way

Grandma's wayHadhrami style with roasted lamb and smoke.

The original

629kcalsame

49 gproteinsame

3 gfibresame

180minutessame

The original lamb mandi.

Per serving, worked out from the ingredient table.

Mutton (goat meat)1.2 kg lamb shoulder or leg, on the bone

Basmati rice2½ cups, soaked

Onion1 large, sliced

Ghee2 tbsp

Whole spicescinnamon, 6 cardamom, 6 cloves, 1 bay leaf

Baharat1 tbsp mandi spice

Cumin powder (ground cumin)1 tsp

Turmeric (ground turmeric)½ tsp

Black pepper1 tsp

Dried lime1 dried lime

Almonds¼ cup, fried

Raisins¼ cup, fried

Saltto taste

Waterabout 4 cups

5 steps

1Rub the lamb with baharat, cumin, turmeric, pepper and salt. Rest at least 1 hour.
2Simmer the lamb with water, whole spices and loomi until just tender.
3Fry onion in ghee, add the rice and 3 1/2 cups of the lamb broth. Cook until the water drops below the rice.
4Roast the lamb at 220 C until browned. Place over the rice, cover tightly and cook on lowest heat.
5For smoke, set a hot coal in a small foil cup on the rice, drip a little ghee on it and cover for 5 minutes.

Serve it like this

Heap rice on a large platter, lamb on top, scatter fried nuts and raisins. Serve with green chilli tomato salsa, salad and laban.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.