Smoky Roasted Lamb Over Rice — Lamb Mandi
Yemeni bone-in lamb shoulder slow-roasted over basmati rice with caramelised onion and warm baharat, finished with charcoal smoke and a sharp tomato-chilli sahawiq.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix baharat, cumin, coriander, cardamom, black pepper, salt, and oil into a paste. Rub across all lamb surfaces; rest 5 minutes. Slice onions thinly; mince garlic cloves. Crush cardamom pods. Rinse rice. Combine tomatoes, chillies, coriander, garlic, lemon juice, and salt in a bowl for sahawiq.
Sear
Heat a 24cm oven-safe heavy pan over medium-high 2 minutes. Sear lamb on all surfaces 8 minutes, turning every 90 seconds, until deeply browned. Transfer to a plate.
Saute
Lower heat to medium. Add onions; cook 7 to 8 minutes until deep golden at edges. Stir in garlic, cinnamon, and cardamom; toast 30 seconds until fragrant.
Build
Add rinsed rice, salt, and hot stock; bring to a gentle simmer. Sit seared lamb on top, cover tightly with lid or foil, transfer to a 180C oven, and roast 30 minutes until lamb yields easily when pressed.
Finish
While mandi roasts, heat lump charcoal over a gas flame or under broiler 4 to 5 minutes until it glows red-orange. Carefully transfer charcoal to a heatproof bowl. Uncover the pan, set charcoal-bowl beside lamb, drizzle 1 tsp oil over hot charcoal to smoke, re-cover tightly, and infuse off heat 5 minutes. Lift charcoal away and fluff rice.
Plate
Transfer mandi to serving bowls or plates. Top with sahawiq sauce and serve with a lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.