Lamb Mandi Recipe

Inspired by Yemeni Village Restaurant

Time5h

Serves6

مندي لحم غنمي - Steam-roasted Lamb marinated in traditional spices and sitting on a bed of aromatic Basmati Rice with the option of fried onions on top (comes with rice and sauce)

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Ingredients

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Lamb Marinade

3 1/3 lb (1.5 kg) Lamb (bone-in pieces)

1 cup Yogurt

4 tbs Garlic (minced)

2 tbs Ginger (minced)

3 tbs ReaLemon lemon juice

1 tsp Cumin powder

1 tsp Coriander powder

1 tsp turmeric powder

5 pcs Cardamom (crushed)

1 pcs Cinnamon stick

4 pcs Cloves

2 tsp Celtic sea salt

1 tsp black pepper

Rice

3 cups Basmati rice

6 cups Water

2 tbs Butter or ghee

1 cup Fried onions (optional)

Sauce

2 pcs Tomatoes (chopped)

1 pcs Onion (finely chopped)

2 tbs Garlic (minced)

1 pcs Green chili (chopped)

1 tbs Cilantro (chopped)

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLemon lemon juice

Method

Marinate the Lamb

In a bowl, combine yogurt, garlic, ginger, lemon juice, cumin, coriander, turmeric, cardamom, cinnamon, cloves, salt, and black pepper. Add the lamb pieces and coat well. Cover and marinate for at least 4 hours, preferably overnight in the refrigerator.

Cook the Lamb

Preheat your oven to 160°C (320°F). Place the marinated lamb in a roasting pan and cover with foil. Roast for about 2 hours or until tender, occasionally basting with the marinade.

Prepare the Rice

In a large pot, melt butter or ghee over medium heat. Add the rinsed basmati rice and stir for a minute. Pour in water and bring to a boil. Reduce heat, cover, and simmer for about 15-20 minutes until rice is cooked and water is absorbed. Fluff with a fork.

Make the Sauce

In a saucepan, heat oil over medium heat. Sauté chopped onion until translucent. Add garlic and green chili, and sauté for another minute. Stir in chopped tomatoes and cook until soft. Season with salt, black pepper, and lemon juice. Add chopped cilantro before serving.

Serve

On a large serving platter, place the cooked rice and top with the roasted lamb. Drizzle the sauce over the lamb and rice. Garnish with fried onions if desired.