Lamb mandi is a show-stopping dish, and this foolproof recipe will walk you through how to perfect this deceptively simple masterpiece! A whole lamb shoulder is marinated in warm spices and a secret ingredient, then slowly braised for 4 hours until fall apart tender. Served over ultra-flavourful basmati rice cooked using the lamb juices, along with an herby sahawiq, and garnished with crunchy almonds, raisins and caramelized onions. You’ll want to save this recipe for your next special occasion.

A large serving platter holds roasted lamb atop yellow and white rice, garnished with slivered almonds. Small bowls of green sauce and extra plates are visible around the platter.
This traditional slow-braised lamb mandi is a show-stopper for any gathering, and it’s deceptively simple to make!

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There’s a feeling I get whenever I roast a whole lamb shoulder, and it comes out steaming hot, falling apart, and with a beautiful golden crust. Like I’ve just accomplished something special. But truth be told (and I’ve preached this for years), roasting lamb is actually very straight forward and almost foolproof.

Just follow my tried and true method, as a self-proclaimed lamb expert (I get it from my Iraqi father; we love lamb). I’ve shared this method via other popular recipes like my lamb haneeth, and my oven braised lamb shanks.

3 Secrets to Restaurant-Quality Mandi At Home

  • Time and The Foil Seal: To truly nail this dish (or any lamb dish) you need to use time to your advantage, because frankly, time does most of the work! You need to marinate the lamb overnight for stunning flavour, and you need to slowly braise it for at least 4 hours. During the braise, it’s important to apply a tight foil seal; I use at least two layers of foil, over a layer of parchment paper which is what comes into contact with the lamb.
  • A Marinade That Elevates Flavour and Minimizes Gaminess: The blend of spices I use in this recipe are inspired by Yemeni hawaij spices; one of my favourite middle eastern spice blends (I use it in my reader-favourite chicken mandi as well). But to reduce the gaminess of lamb and add even more flavour and moisture, I mix the spices with pureed yellow onion. I stumbled upon this trick while recipe testing and noticed the onion makes a huge difference.
  • Measuring The Rice:Water Ratio: To avoid mushy or undercooked rice, and to get the most flavour infused into the rice, I use the lamb drippings and carefully measure out the right ratio. I use a 1:2 rice to water ratio. Simply add enough water to the lamb drippings and use that liquid to cook the rice. In this recipe, I also show you how to add a saffron drizzle, which not only looks beautiful but adds a warm aroma. Using this method will ensure long, separate grains of rice (I also recommend using Sella basmati rice as the most forgiving).
    A large serving platter with spiced, roasted lamb atop yellow and white rice, garnished with fried onions. A small bowl of herb sauce sits nearby on a mosaic-patterned table.

    Step By Step Process

    The process is simple, here’s an overview:

    1. Mix the marinade and marinate the lamb shoulder overnight. If you forget, do this step first thing in the morning and marinate it for a few hours.
    2. Slowly braise it for 4 hours, and scoop out the juices to use for cooking the rice.
    3. Prepare the garnish and sahawiq while the lamb is braising.
    A light blue bowl containing separate piles of ground spices, including white granulated sugar, turmeric, black pepper, cinnamon, and other brown and tan spices.
    Measure out the ground spices.
    A spoon scooping a thick, pale green, slushy mixture from a transparent blender jug on a white countertop.
    Puree the onions.
    A hand holds a bowl filled with a thick, brown, grainy mixture while a spoon scoops some of it. The bowl sits on a light-colored surface.
    Mix the spices with the onions and some olive oil.
    A gloved hand holds a knife, making an incision into a large raw piece of lamb shoulder on a white surface, preparing it for cooking.
    Use a knife to make slits all along the lamb shoulder.
    Close-up of a large piece of raw lamb coated with a thick, brownish marinade or spice rub, resting in a white dish.
    Slather the marinade over the lamb. Cover and refrigerate overnight.
    A marinated piece of lamb, rests on chopped onions and bay leaves in a roasting pan, ready to be cooked.
    Place it on a baking tray over onions, celery and whole spices. Add water.
    A person is placing a large, foil-covered baking dish onto the middle rack of an oven, with the oven light on and both hands holding the dish.
    Slowly braise it for at least 4 hours until fall-apart tender.
    A hand holds a speckled ceramic bowl filled with caramelized onions, golden brown and slightly charred, on a light countertop with greens visible in the background.
    Caramelize the onions for the garnish.
    A hand holds a bowl filled with slivered almonds and raisins, with a metal spoon inside. In the background, there is a white bowl containing fresh green herbs or lettuce leaves.
    Fry the almonds until golden, then warm the raisins in the same skillet.
    A food processor containing a green, chunky mixture sits on a counter. Fresh mint leaves and a wooden cutting board are visible in the background.
    Place all the sahawiq ingredients in a food processor.
    A white bowl filled with chunky green sauce, placed on a light countertop next to a wooden cutting board and a bowl of leafy greens.
    Blitz until you get a semi chunky texture. Taste and adjust for salt and lemon juice.
    A close-up of a white bowl containing an oily, golden-brown liquid with visible spices. A metal spoon rests inside, reflecting the green-tinted oil on its surface.
    One hour before the lamb is ready, take it out and scoop out all the cooking juices. Skim the oil off the surface, and use the liquid to cook the rice.
    A pot filled with uncooked rice, whole spices, oil, and water, sitting on a stove and starting to cook. Some rice is clumped together, and oil droplets are visible on the surface.
    Measure out the total liquid needed for the rice by adding water the lamb juices.
    A close-up of cooked basmati rice with a mix of white and yellow grains, garnished with whole spices like cinnamon sticks and cloves.
    Cook the rice with whole spices and then drizzle with bloomed saffron when it’s cooked.
    A large round tray of saffron rice garnished with caramelized onions, raisins, and slivered almonds. The rice is fluffy and yellow, with toppings scattered evenly across the surface.
    To serve, spoon the rice on a large tray and garnish with the onions, almonds, and raisins.
    A large platter of yellow rice topped with a whole roasted lamb shoulder, garnished with fried slivered almonds and raisins.
    Broil the lamb just before serving for a golden crust, and place it over the rice.

    Serve the lamb mandi with a side of sahawiq, which adds freshness and cuts through the richness perfectly. Although not traditional, I also serve this dish with a side salad like my Arabic salad or my Lebanese style cabbage salad.

    Close-up of tender, roasted lamb pieces served on a bed of yellow rice, showing juicy, shredded meat with a browned, seasoned crust.
    Perfectly roasted lamb shoulder that’s fall apart tender!

    If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!

    A large serving platter holds roasted lamb atop yellow and white rice, garnished with slivered almonds. Small bowls of green sauce and extra plates are visible around the platter.
    5 from 2 ratings

    Fall Apart Lamb Mandi (Yemeni Lamb And Rice)

    Yield: 10 Servings
    Prep: 15 minutes
    Cook: 4 hours
    Total: 4 hours 15 minutes
    Author: Amina Al-Saigh
    Lamb mandi is a show-stopping dish, and this foolproof recipe will walk you through how to perfect this deceptively simple masterpiece! A whole lamb shoulder is marinated in warm spices and a secret ingredient, then slowly braised for 4 hours until fall apart tender. Served over ultra-flavourful basmati rice cooked using the lamb juices, along with an herby sahawiq, and garnished with crunchy almonds, raisins and caramelized onions.
    Print Leave a Review Pin Recipe

    Ingredients
     

    For The Lamb:

    • 3 kg bone-in lamb shoulder, whole, fat trimmed (see notes)
    • 5 teaspoons salt
    • 2 teaspoons ground coriander
    • 2 teaspoons ground cumin
    • 2 teaspoons ground cardamom
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground turmeric
    • 1 yellow onion, pureed
    • 4 tablespoons extra virgin olive oil
    • 2 celery sticks, quartered
    • 2 yellow onions, quartered
    • 4 bay leaves
    • 1 teaspoon black peppercorns
    • 2 cinnamon sticks
    • 6 green cardamom pods

    For The Rice:

    • 1 tablespoon extra virgin olive oil
    • 6 green cardamom pods
    • 2 cinnamon sticks
    • 4 whole cloves, optional
    • 4 cups basmati rice
    • 2 1/2 teaspoons salt
    • 8 cups water, with lamb broth
    • 1/2 teaspoon saffron, optional

    For The Toppings:

    • 1/2 cup extra virgin olive oil, or vegetable oil
    • 2 yellow onions, thinly sliced
    • 1/2 cup slivered almonds
    • 1/2 cup raisins

    For The Sahawiq:

    • 1 cup parsley, packed
    • 1 cup cilantro, packed
    • 1/2 cup fresh mint, leaves only, packed
    • 2 tomatoes, quartered
    • 1 Jalapeno, seeds removed, more per preference
    • 1 garlic clove
    • 1/2 lemon, juiced
    • 1/4 teaspoon salt, more per preference

    Instructions
     

    For The Lamb (Start the night before!):

    • Make the marinade by placing the 1 yellow onion in a small food processor or blender with 1/2 cup of water and blitzing until pureed. Pour it in a bowl along with all of the ground spices (5 teaspoons salt2 teaspoons ground coriander, 2 teaspoons ground cumin, 2 teaspoons ground cardamom, 1 teaspoon ground black pepper, 1 teaspoon ground cinnamon, 1 teaspoon ground turmeric), and the 4 tablespoons extra virgin olive oil and mix well to combine.
    • Place the 3 kg bone-in lamb shoulder on a large tray and make slits across the full shoulder using a small knife. Slather all of the marinade onto the lamb, ensuring you smear it on the underside as well. Seal the tray with plastic wrap and refrigerate for 12 hours, or up to 24 hours for optimal flavour (see notes).
    • When ready to cook the lamb, preheat the oven to 350F. Place the 2 celery sticks, 2 yellow onions and all of the whole spices (4 bay leaves, 1 teaspoon black peppercorns, 2 cinnamon sticks, 6 green cardamom pods) at the bottom of a large tray that fits the lamb shoulder, and that is at least 2 inches high.
    • Place the lamb shoulder over the vegetables and spices, then pour 2 cups of water at the bottom of the tray. Place parchment paper over the lamb, then place at least 2 layers of aluminum foil, sealing them very tightly around the edges of the tray. Ensure no steam can escape.
    • Braise the lamb shoulder for a total of 4 hours, until it is fall apart when checked with a fork. About 3 hours in, remove it from the oven and scoop out the liquid to use for the rice. Replace the liquid you remove with another cup of water, then continue braising for the last hour. Broil the shoulder for a few minutes right before serving for a golden crust.
    • Note: to keep the lamb warm if you're not serving right away, simply shut off the oven, keep the lamb covered tightly, and ensure the tray still has enough water at the bottom. This will ensure it doesn't dry out. Remove the cover and broil right before serving.

    For The Rice:

    • Skim the fat off the lamb broth as much as possible. Then, add water to it until it reaches 8 total cups of liquid.
    • In a large pot, add the 1 tablespoon extra virgin olive oil and toast the whole spices (6 green cardamom pods, 2 cinnamon sticks, 4 whole cloves for a few seconds. Add the 4 cups basmati rice and the 2 1/2 teaspoons salt, then add the 8 cups of water/lamb broth. Bring the pot to a simmer on medium heat. Once bubbling, cover with a tight fitting lid, reduce the heat to low and cook undisturbed for 25 minutes.
    • Meanwhile, if using, grind the 1/2 teaspoon saffron strands in a mortar and pestle. Then, pour 1/4 cup of water over it and leave it to bloom for 5 to 10 minutes.
    • Once the rice is cooked, pour the saffron water over the rice in a random fashion. Cover and allow it to rest for 10 minutes before serving.

    For The Toppings:

    • In a large skillet, add the 1/2 cup extra virgin olive oil and heat on medium heat. Then add the thinly sliced 2 yellow onions and fry for 10 to 15 minutes until deeply caramelized. Remove and set aside.
    • In the same skillet, add the 1/2 cup slivered almonds and fry in the remaining oil for 5 to 7 minutes, stirring frequently until lightly golden. Remove and set aside. Then add the 1/2 cup raisins to the skillet and cook for 20 seconds just to warm them through. Remove and set aside.

    For The Sahawiq:

    • Place all of the ingredients (1 cup parsley, 1 cup cilantro, 1/2 cup fresh mint, 2 tomatoes, 1 Jalapeno, 1 garlic clove, juice of 1/2 lemon, and 1/4 teaspoon salt) into a food processor and blitz into a chutney consistency. Taste and adjust for more salt or lemon juice.

    To Serve:

    • Spoon the rice onto a large serving platter, big enough to fit the lamb shoulder. Garnish the rice with the caramelized onions, almonds, and raisins. Place the lamb shoulder on top, and serve with the sahawiq on the side.

    Notes

    • You can make this recipe with lamb shanks as well as with pieces of bone-in lamb shoulder. I suggest bone-in because it’ll amplify the flavour, as opposed to boneless lamb. If you’re using the shanks or pieces (ideally cut into palm sized pieces), you will need closer to 2-3 hours of braising time.
    • The cook time is for an approximately 3 kg shoulder (which is a large shoulder); if yours is bigger or smaller, you’ll need more or less time respectively. The key thing is to check on it until fall apart. You also should scale the spices per the weight of your lamb. However, the water quantity for roasting remains the same.
    • Marinating the lamb shoulder the night before is truly worth it. But if you forget – you can still marinate it for a few hours in the morning before you cook it.
    Serving: 1Serving, Calories: 781kcal, Carbohydrates: 78g, Protein: 46g, Fat: 31g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Trans Fat: 0.001g, Cholesterol: 121mg, Sodium: 1959mg, Potassium: 1000mg, Fiber: 6g, Sugar: 4g, Vitamin A: 951IU, Vitamin C: 22mg, Calcium: 137mg, Iron: 6mg
    Did you make this recipe?Please leave a star rating and review below!