Lamb Mandi – Recipe and Preparation Method

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Lamb Mandi – Recipe and Preparation Method

Lamb Mandi is one of the most famous dishes in Yemeni cuisine. This dish is known for its incredibly delicious flavor and high nutritional value. In this article, we will provide you with the ingredients for seven servings and the preparation method. We hope you enjoy this delightful dish!

Ingredients for Lamb Mandi

Lamb Mandi

 

For the Rice:

  • 3 cups of rice, washed and soaked in hot water for 30 minutes.
  • ½ teaspoon of cumin.
  • Salt, to taste.
  • 2 medium-sized onions, finely chopped.
  • 3 cloves of garlic, minced.
  • ¼ cup of ghee or vegetable shortening.
  • 5 cups of hot water.
  • 4 tomatoes, peeled and mashed.
  • 4 sticks of cinnamon.
  • 3 bay leaves.
  • 3 dried limes (loomi).
  • 3 cloves.
  • 3 green chili peppers.
  • 4 cardamom pods.

For the Lamb:

  • 2 kg of lamb, cut into large pieces.
  • Salt, to taste.
  • 4 cloves of garlic, minced.
  • 1 tablespoon of mixed spices.
  • 1 tablespoon of black pepper.
  • 1 teaspoon of saffron.
  • ½ cup of lemon juice.

For the Dakkous Sauce:

  • 4 tomatoes, washed, peeled, and mashed.
  • 3 cloves of garlic, minced.
  • 3 green chili peppers, chopped.
  • Salt, to taste.
  • Black pepper, to taste.
  • 2 tablespoons of olive oil.
  • 1 tablespoon of parsley, chopped.

Preparation Method

Prepare the Dakkous Sauce:

  1. Heat olive oil in a saucepan over medium heat. Add the minced green chili peppers and garlic, stirring occasionally.
  2. Add the chopped parsley and mashed tomatoes, then season with black pepper and salt. Stir to combine.
  3. Allow the mixture to boil, then cover the saucepan and let it cook over medium heat until it thickens.
  4. Remove the sauce from the heat and set aside to cool.

Prepare the Rice:

  1. Heat the ghee in a suitable pan until melted. Add the onions and minced garlic, stirring until the onions soften.
  2. Add one cup of water along with the cinnamon sticks, bay leaves, cumin, dried limes, cardamom pods, green chili peppers, and cloves. Sprinkle with a little salt and stir for about 3 minutes.
  3. Add the mashed tomatoes and stir again.
  4. Mix in the rice, then pour the remaining water. Cover the pan tightly with aluminum foil, making sure the edges are sealed, and poke a few holes in the foil with a knife.

Prepare the Lamb:

  1. Marinate the lamb pieces with garlic, onion, salt, mixed spices, black pepper, and saffron. Drizzle with lemon juice and mix well.
  2. Place the marinated lamb on top of the foil-covered pan of rice. Cover everything with a second layer of foil.
  3. Preheat the oven to 200°C (392°F). Place the pan in the oven and bake for about 90 minutes.
  4. After baking, remove the second foil layer and turn on the oven's broiler to roast the lamb until fully cooked.
  5. Remove the lamb pieces and set them aside. Discard the foil and gently stir the rice.

Final Steps:

  1. Arrange the rice on a serving platter and top it with the lamb pieces.
  2. For a smoky flavor, place a small bowl of oil in the middle of the platter. Heat a charcoal piece until it glows red, then place it in the bowl of oil. Cover the platter with foil for 2 minutes to let the smoke infuse the dish.
  3. Remove the foil and serve the dish hot, accompanied by the dakkous sauce.

Enjoy the rich flavors of this traditional dish, and bon appétit!

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