Lamb Mandi

Method

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1. Rub the lamb all over with the combined spices, salt and ghee. Marinate at least 4 hours, ideally overnight.

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2. Heat the oven to 160°C / 320°F.

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3. Fry the onion in ghee in a large ovenproof pot for 10 minutes until golden, then add the whole spices, bay and turmeric.

   Mark done Start 10 min timer

4. Drain the rice, add it to the pot and toast 3 minutes, then pour in the stock and salt and bring to the boil.

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5. Set a wire rack or trivet over the rice so it sits clear of the liquid, and lay the lamb on it.

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6. Cover the pot very tightly with foil and then the lid, and cook for 3 to 3½ hours until the lamb pulls easily from the bone.

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7. Lift the rack and lamb out. Fluff the rice, which will have absorbed the dripping fat, and pile it onto a large platter.

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8. Set the lamb on top. Put a small heatproof bowl in a hollow in the centre.

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9. Heat the charcoal on a gas flame until glowing red, drop it into the bowl, pour the ghee over it, and immediately cover the whole platter tightly with foil for 3 minutes.

   Mark done Start 3 min timer

10. Remove the foil and the bowl, scatter with almonds, raisins and coriander, and serve with sahawiq.

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Chef’s Tips

• Use natural lump charcoal, never briquettes, which contain binders you do not want to smell or taste.
• Three minutes under the foil is enough. Longer and the smoke turns acrid.
• The rack is what makes mandi mandi. Without it the lamb boils in the rice.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Sahawiq or a green chilli and coriander sauce
• Plain yoghurt
• A simple tomato and onion salad

Storage & Reheating

Refrigerate up to 3 days and freeze 3 months. Reheat the rice covered with a splash of stock and the lamb separately.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.