Yemeni Lamb Mandi
Yemeni Lamb Mandi
Ingredients
For the Lamb
- 1 leg of lamb, whole
- 1 tablespoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 1/4 cup ghee, melted
- 4 cloves garlic, minced
- 1/2 teaspoon saffron threads, brewed in 2 tablespoons hot water
For the Roasting Pan
- 2 onions, large, sliced
- 8 cardamom pods, lightly crushed
- 2 cinnamon sticks
- 3 dried black limes, pierced
- 4 cups water
For the Rice
- 2 cups basmati rice, washed and drained
For Garnish
- 1/4 cup pistachios, toasted, chopped
- 1/4 cup almonds, toasted, sliced
- 1/4 cup raisins
Instructions
- 1
Preheat your oven to 325°F (160°C). Prepare the leg of lamb by making small incisions all over its surface using a sharp knife.
⏱️ 5 min•🌡️ 325
- 2
In a small bowl, combine the salt, black pepper, melted ghee, and minced garlic. Mix well to form a paste.
⏱️ 5 min
- 3
Rub the ghee-garlic mixture generously all over the leg of lamb, ensuring to push the garlic deep into the incisions.
⏱️ 5 min
- 4
In a deep roasting pan, spread the sliced onions, cardamom pods, cinnamon sticks, and dried black limes evenly across the bottom. Pour the water into the pan.
⏱️ 5 min
- 5
Place a roasting rack over the pan to elevate the lamb. If you don't have a rack, the lamb can be placed directly in the pan, though a rack is preferred for better air circulation and to allow juices to drip.
⏱️ 2 min
- 6
Rub the brewed saffron mixture all over the lamb. Cover the lamb tightly with baking paper, then completely seal the roasting pan with aluminum foil.
⏱️ 3 min
- 7
Roast the lamb in the preheated oven for 3 hours. This initial slow roasting will tenderize the lamb and infuse it with flavor.
⏱️ 180 min•🌡️ 325
- 8
After 3 hours, carefully remove the roasting pan from the oven. Remove the aluminum foil and baking paper. Gently lift the lamb (still on its rack, if using) and set it aside on a separate plate or cutting board.
⏱️ 5 min
- 9
Add the washed and drained basmati rice directly into the lamb juices and aromatics in the roasting pan. Stir gently to combine the rice with the flavorful liquid and spices.
⏱️ 3 min
- 10
Place the lamb back on the rack over the rice (or directly on top of the rice if no rack is used). Re-cover the roasting pan tightly with aluminum foil.
⏱️ 2 min
- 11
Return the roasting pan to the oven and continue to cook for another 45-60 minutes, or until the rice is fully cooked and fluffy, and the lamb is fall-apart tender. The exact time will depend on your oven and the size of the lamb.
⏱️ 60 min•🌡️ 325
- 12
Once cooked, remove the pan from the oven. Let it rest, covered, for 10-15 minutes before serving. This allows the flavors to meld and the rice to steam perfectly.
⏱️ 15 min
- 13
Carefully transfer the cooked rice to a large serving platter. Place the roasted leg of lamb on top of the rice.
⏱️ 3 min
- 14
Garnish generously with toasted pistachios, almonds, and raisins. Serve immediately with Sahawik (tomato coriander sauce) on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Yemeni Lamb Mandi
For the Lamb
- 1 leg of lamb, whole
- 1 tablespoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 1/4 cup ghee, melted
- 4 cloves garlic, minced
- 1/2 teaspoon saffron threads, brewed in 2 tablespoons hot water
For the Roasting Pan
- 2 onions, large, sliced
- 8 cardamom pods, lightly crushed
- 2 cinnamon sticks
- 3 dried black limes, pierced
- 4 cups water
For the Rice
- 2 cups basmati rice, washed and drained
For Garnish
- 1/4 cup pistachios, toasted, chopped
- 1/4 cup almonds, toasted, sliced
- 1/4 cup raisins
Instructions
- 1
Preheat your oven to 325°F (160°C). Prepare the leg of lamb by making small incisions all over its surface using a sharp knife.
⏱️ 5 min•🌡️ 325 - 2
In a small bowl, combine the salt, black pepper, melted ghee, and minced garlic. Mix well to form a paste.
⏱️ 5 min - 3
Rub the ghee-garlic mixture generously all over the leg of lamb, ensuring to push the garlic deep into the incisions.
⏱️ 5 min - 4
In a deep roasting pan, spread the sliced onions, cardamom pods, cinnamon sticks, and dried black limes evenly across the bottom. Pour the water into the pan.
⏱️ 5 min - 5
Place a roasting rack over the pan to elevate the lamb. If you don't have a rack, the lamb can be placed directly in the pan, though a rack is preferred for better air circulation and to allow juices to drip.
⏱️ 2 min - 6
Rub the brewed saffron mixture all over the lamb. Cover the lamb tightly with baking paper, then completely seal the roasting pan with aluminum foil.
⏱️ 3 min - 7
Roast the lamb in the preheated oven for 3 hours. This initial slow roasting will tenderize the lamb and infuse it with flavor.
⏱️ 180 min•🌡️ 325 - 8
After 3 hours, carefully remove the roasting pan from the oven. Remove the aluminum foil and baking paper. Gently lift the lamb (still on its rack, if using) and set it aside on a separate plate or cutting board.
⏱️ 5 min - 9
Add the washed and drained basmati rice directly into the lamb juices and aromatics in the roasting pan. Stir gently to combine the rice with the flavorful liquid and spices.
⏱️ 3 min - 10
Place the lamb back on the rack over the rice (or directly on top of the rice if no rack is used). Re-cover the roasting pan tightly with aluminum foil.
⏱️ 2 min - 11
Return the roasting pan to the oven and continue to cook for another 45-60 minutes, or until the rice is fully cooked and fluffy, and the lamb is fall-apart tender. The exact time will depend on your oven and the size of the lamb.
⏱️ 60 min•🌡️ 325 - 12
Once cooked, remove the pan from the oven. Let it rest, covered, for 10-15 minutes before serving. This allows the flavors to meld and the rice to steam perfectly.
⏱️ 15 min - 13
Carefully transfer the cooked rice to a large serving platter. Place the roasted leg of lamb on top of the rice.
⏱️ 3 min - 14
Garnish generously with toasted pistachios, almonds, and raisins. Serve immediately with Sahawik (tomato coriander sauce) on the side.
⏱️ 2 min