Yemeni Mandi
Yemeni mandi is a showstopping one-dish meal of tender lamb shanks braised atop fragrant spiced rice, finished with a dramatic charcoal-smoke infusion that defines its smoky signature flavour.
Yemeni mandi is a showstopping one-dish meal of tender lamb shanks braised atop fragrant spiced rice, finished with a dramatic charcoal-smoke infusion that defines its smoky signature flavour.
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Preheat the oven to 180°C.
In a large bowl, mix all the spices with a little oil. Rub about half the mixture on the lamb.
Heat the ghee in a pan and sauté the onion and garlic until lightly golden. Add the lamb and cook on both sides until golden brown. Remove the lamb and set aside.
To the same pan, add the rice with the rest of the spice mixture. Add the stock, dried lemons and sultanas.
Once it boils, transfer everything to a baking dish and cover with foil. Prick holes in the foil with a fork and place the shanks on top. Cover again with foil and bake for 75 minutes.
When done, uncover and place a small bowl holding the lit charcoal in the dish. Sprinkle with butter or oil and replace the foil. Leave to rest so the rice absorbs the smoky flavour.
Serve the lamb on the rice garnished with nuts and chopped parsley.
Refrigerate cooled mandi in an airtight container for up to 3 days. Reheat gently in a covered baking dish at 160°C for 20 minutes or on the stovetop with a splash of stock.
large baking dish · food-safe charcoal or hardwood charcoal
Yes, the charcoal adds authentic smoky flavour but is optional. The dish remains flavourful with the spices and slow-baking alone; skip step 6 if charcoal is unavailable.
Dried black lemons (loomi) add a subtle tangy, earthy depth to the rice and broth. They're traditional in Yemeni cooking and complement the warm spices.
After 75 minutes at 180°C, the meat should be very tender and nearly falling from the bone. If still firm, bake an additional 15 minutes.
Lamb shoulder or goat meat work well and require the same 75-minute baking time. Beef chuck takes longer (add 30 minutes).
Use tongs to place the charcoal in a small heatproof bowl before setting it in the mandi dish. Keep the foil intact while resting to contain smoke and heat safely.
