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–+ servings
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.
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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
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