Lamb Mandi (لحم مندي) Recipe

Cooking Instructions

1. 1

   Prepare the Marinade

   In a bowl, mix the Yemeni mandi spice mix with salt, black pepper, and a bit of oil. Rub this mixture all over the lamb shank and let it marinate for at least 1 hour or overnight for best results.

2. 2

   Sear the Lamb

   Heat the vegetable oil in a large pot over medium-high heat. Sear the marinated lamb shank on all sides until browned. Remove the lamb and set aside.

3. 3

   Sauté Vegetables

   In the same pot, add chopped onions, minced garlic, grated ginger, and diced tomatoes. Sauté until the onions are translucent.

4. 4

   Cook the Lamb

   Return the lamb shank to the pot. Add bay leaves, water, and the juice of the lemon. Bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 to 2 hours until the lamb is tender.

5. 5

   Prepare the Rice

   Once the lamb is cooked, remove it from the pot and set aside. Strain the broth and measure out 3 cups. In a separate pot, bring the strained broth to a boil, add turmeric powder and rinsed basmati rice. Stir well.

6. 6

   Cook the Rice

   Reduce to low heat, cover, and cook for about 15-20 minutes or until the rice is fluffy and cooked through.

7. 7

   Serve

   Fluff the rice with a fork, serve it on a large platter, and place the lamb shank on top. Garnish with fresh herbs if desired.