Mandi
Slow-cooked, browned lamb served over seasoned mandi rice.
- Cooking time
- 3 hr 55 min
- Hands-on time
- 40 min
- Free time
- 2 hr 30 min
- Difficulty
- Medium
- Cuisine
- Gulf
- Contains
- Dairy
Ingredients
Amounts follow the number of people
For Mandi
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Pot or deep tray — The rice cooks in it and catches the fat dripping from the lamb.
- Oven rack — The lamb sits on it above the rice — this is what makes mandi mandi.
- Lit charcoal and a metal cup — For smoking in the last five minutes: the cup in the rice, ghee over the coal.
- Food thermometer
Method
Mix half the ghee with the spices and salt and rub over the lamb. Cover and refrigerate for 30 minutes, then preheat the oven to 170°C.
You’ll know it’s ready whenThe lamb is seasoned and the oven is hot.
Put the onions, dried lime and 2 cups of water in a deep roasting tray with the lamb. Cover tightly and roast for about 2½ hours until fork-tender, adding water if the tray dries.
You’ll know it’s ready whenThe lamb is fork-tender; extend cooking if it is still tough.
Lift out the lamb. Strain the juices and top up with hot water to 5 cups. Cook the rinsed, drained rice in this stock with the remaining ghee and saffron: bring to a boil, cover and simmer for about 20 minutes, then rest for 10 minutes.
You’ll know it’s ready whenThe rice is tender and fluffy and has absorbed the stock.
Brown the lamb in a 220°C oven for about 15 minutes, watching to prevent burning.
You’ll know it’s ready whenThe surface is browned and the meat remains tender.
Fluff the rice gently and arrange the lamb over it. This home-oven version does not use charcoal smoking.
You’ll know it’s ready whenThe dish is hot and ready to serve.
On the same table
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