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Meat, Maghreb and Middle East

Lamb mandi with saffron rice

Lamb mandi is a Yemeni dish made of spiced lamb shoulder slow roasted until it falls apart, served over basmati rice scented with saffron and warm spices. For 4 people, it takes 3h30 and medium skill, at €4.40 per serving. The secret is the slow, sealed oven cooking of the meat and rice cooked in its flavorful juices.

For the weekend, a Yemeni lamb mandi, meat that falls apart with a fork, set on smoky saffron rice.

Lamb mandi with saffron rice
Total time
3 h 30
Difficulty
Medium
Cost per person
€4.40
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Mandi is all about meat that falls off the bone after hours of gentle cooking, coated in a blend of warm spices, cumin, coriander, cardamom, turmeric, cinnamon. The rice underneath isn't an afterthought, it cooks right in the lamb's juices and turns golden from the saffron, with a subtle smoky note that makes all the difference. The tomato sauce, sharpened with chili and lemon, wakes everything up without overpowering it.

This is a dish to plan for a Saturday or Sunday when you have time to let the oven do the work. Once the lamb is wrapped, it needs almost no attention, freeing your hands for everything else. The spices are warm rather than sharp, so curious kids usually enjoy it too, especially if you serve the spicy sauce on the side so everyone can adjust to taste.

The ingredients

4 people

Butcher

  • Bone in lamb shoulder 1.2 kg

Pantry

  • Basmati riceoften in the pantry 350 g
  • Saffronoften in the pantry 1 pinch
  • Ground cuminoften in the pantry 2 tsp
  • Ground corianderoften in the pantry 2 tsp
  • Ground cardamomoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 tsp
  • Smoked paprikaoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Tomatoes 4
  • Garlic 3 cloves
  • Green chili 1
  • Lemon 1

The step by step recipe

  1. Mix all the spices with the oil and a spoon of salt, rub the lamb shoulder with this marinade and let it rest. 30 min

    If you can prepare it the day before, the lamb will be noticeably more flavorful.

  2. Wrap the lamb tightly in aluminum foil and roast in the oven at 160°C. 2 h 30

    The meat is ready when the bone moves freely and the lamb falls apart without effort.

  3. Make the red sauce by blending the tomatoes with the garlic, chili and lemon juice, then heating it over high heat. 10 min

    Keep the chili seeds in if you like the sauce to really bring heat to the dish.

  4. Cook the rinsed basmati rice in the lamb's cooking juices topped up with water, with the infused saffron and golden sliced onions. 18 min

    Add a pinch of smoked paprika, that's the trick to get the smoky flavor without charcoal.

  5. Plate the rice, place the shredded lamb on top and serve with the tomato sauce on the side.

    Shred the meat with a fork while keeping some larger chunks, the texture is better that way.

Our tips to get it right

  • Pick a bone in shoulder rather than boneless, the bone and fat melt during cooking and give a much more flavorful liquid for the rice.
  • Seal the foil tightly around the meat, that trapped steam is what makes the lamb tender without drying it out.
  • Taste the cooking juices before using them for the rice, they carry most of the dish's flavor, adjust the salt at that point rather than earlier.

The variations

  • Swap the lamb shoulder for a whole chicken cut into pieces, the cooking time will be shorter, about 1h30 instead of 2h30.
  • For a vegetarian version, replace the lamb with roasted root vegetables like carrots and parsnips, and cook the rice in vegetable broth.
  • To save time, use a boneless leg of lamb and shorten cooking to 1h30, the meat will be less fall apart tender but the dish still works.

What to serve it with

  • A fresh cucumber and tomato salad
  • Plain yogurt to cool the spices
  • Homemade lemonade with extra lemon

Storage

Lamb mandi keeps for 2 to 3 days in the fridge, with the meat and rice stored separately in sealed containers. It freezes well, especially the shredded meat with a bit of its juices. Reheat gently in a pan or oven with a splash of water so the rice doesn't dry out.

Questions about this dish

Can you make lamb mandi ahead of time?

Yes, the marinated meat can rest overnight in the fridge, it will taste even better. You can also cook the lamb the day before and only prepare the rice on serving day.

How do you get the real smoky flavor without special equipment?

Place a small bowl with a piece of glowing charcoal and a drizzle of oil inside the pot with the meat, then close it right away. Without charcoal, a pinch of smoked paprika in the rice gives a decent approximation.

Can basmati rice be replaced with another type?

Basmati is the best choice since its grains stay long and separate after cooking. A regular long grain rice also works, but avoid round rice which turns sticky.

Does lamb mandi freeze well?

Yes, especially the shredded meat with a bit of its cooking juices. The saffron rice freezes less well, it's better to cook it fresh when you plan to serve.

How long does it take to make a lamb mandi with saffron rice?

Count 3 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a lamb mandi with saffron rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb mandi with saffron rice cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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