Yemeni Mandi (Slow-Cooked Lamb with Rice)

Slow-Cooked Lamb with Rice, also known as Yemeni Mandi, is a traditional dish from Eastern Arabian cuisine. This flavorful and aromatic dish is slow-cooked to perfection, resulting in tender and juicy lamb that pairs perfectly with fragrant rice.

Halal Gluten Free Main Course Eastern Arabian Slow Cooked Lamb Rice Yemeni Mandi Eastern Arabian Cuisine
Yemeni Mandi (Slow-Cooked Lamb with Rice)

Ingredients

  • 2 lbs lamb shoulder, cut into large chunks
  • 2 cups basmati rice
  • 4 cloves garlic, minced
  • 2 onions, thinly sliced
  • 2 tablespoons Mandi spice mix
  • 1/4 cup vegetable oil
  • 4 cups water
  • Salt to taste

Instructions

  1. Season the lamb chunks with salt and the Mandi spice mix.
  2. In a large pot, heat the vegetable oil over medium heat and sauté the onions and garlic until golden brown.
  3. Add the seasoned lamb to the pot and brown on all sides.
  4. Pour in the water, cover the pot, and let the lamb simmer on low heat for 2.5 hours until tender.
  5. Remove the lamb from the pot and set aside.
  6. Add the basmati rice to the pot with the remaining liquid, cover, and cook for 15-20 minutes until the rice is fluffy and fully cooked.
  7. Arrange the cooked rice on a serving platter and top with the tender slow-cooked lamb chunks.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
40g
Fat
18g

Supplies

Large pot Serving platter

Tools

Chef's knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the Slow-Cooked Lamb with Rice alongside a fresh salad and a side of yogurt for a complete meal.

Tips & tricks

For an extra layer of flavor, consider adding a sprinkle of toasted almonds and raisins on top of the rice before serving.

Cost

$25