Can I make mandi without a charcoal briquette?

The charcoal briquette adds traditional smoky flavor. You can omit it for a non-smoked version, but the dish's signature taste will be diminished. Some cooks substitute with a tablespoon of liquid smoke mixed into the rice instead.

How do I know when the lamb belly is done?

The lamb should be fork-tender and easily pull apart after 2–3 hours of slow-cooking. The meat should separate from the bone with minimal resistance.

What is Sella basmati rice and why is it used?

Sella (parboiled) basmati rice is partially cooked and dried, making it more resilient and less likely to break when cooked in the lamb's fat and liquid, which is essential for mandi's texture.

Can I scale this recipe down for fewer guests?

Yes. Reduce lamb to 1 rack (3–4 lbs), water to 2 cups, rice to 2 cups, and all other ingredients by half. Cooking time may decrease by 30–45 minutes.

Is this dish gluten-free?

Yes, mandi with butter chicken and Zahawig salsa is naturally gluten-free if no commercial spice blends contain additives. Always verify your spices and tomato paste labels.

Yemeni Lamb Mandi with Butter Chicken

Name: Yemeni Lamb Mandi with Butter Chicken
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 8 servings
Cuisine: Yemeni
Ingredients: 2 racks lamb belly or ribs (approx. 6-8 lbs); 4 cups hot water; 3 bay leaves; 1 tsp whole black peppercorns; 4 cups parboiled basmati rice (Sella); 2 tbsp neutral oil; 1 charcoal briquette; 2 tbsp ghee; 1 large white onion, thinly sliced; 2 tbsp tomato paste; 3 tbsp butter chicken spice mix; 1/2 cup raw cashews; 2 (28 oz) cans crushed tomatoes; 1 cup heavy cream; 2 lbs chicken breast, cooked and cubed; 3 roma tomatoes, quartered; 2 serrano peppers; 4 cloves garlic; 1 bunch cilantro; 1/4 cup water; salt, to taste

CookOSBeta

Yemeni Lamb Mandi with Butter Chicken | CookOS

Ingredients

2 racks lamb belly or ribs (approx. 6-8 lbs)
4 cups hot water
3 bay leaves
1 tsp whole black peppercorns
4 cups parboiled basmati rice (Sella)
2 tbsp neutral oil
1 charcoal briquette
2 tbsp ghee
1 large white onion, thinly sliced
2 tbsp tomato paste
3 tbsp butter chicken spice mix
1/2 cup raw cashews
2 (28 oz) cans crushed tomatoes
1 cup heavy cream
2 lbs chicken breast, cooked and cubed
3 roma tomatoes, quartered
2 serrano peppers
4 cloves garlic
1 bunch cilantro
1/4 cup water
salt, to taste

21 Ingredients

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Instructions

1
For the Lamb: Season the lamb belly racks generously. Place them in a large foil pan.
2
Pour hot water into the pan around the lamb, then add bay leaves and whole black peppercorns.
3
Cover the pan first with a layer of parchment paper, then seal tightly with aluminum foil.
4
Bake in a preheated oven at 325°F (160°C) for 3-4 hours, or until the lamb is fall-off-the-bone tender.
5
For the Butter Chicken Sauce: Heat ghee in a large pot or Dutch oven over medium heat. Add the sliced onions and sauté until softened.
6
Stir in the tomato paste and cook for one minute. Add the butter chicken spice mix and raw cashews, stirring to combine.
7
Pour in the crushed tomatoes and heavy cream. Stir well.
8
Use an immersion blender to blend the sauce directly in the pot until it is completely smooth and creamy. Let it simmer on low heat.
9
For the Zahawig Salsa: In a blender, combine the roma tomatoes, serrano peppers, garlic, cilantro, water, and salt.
10
Blend until you reach a salsa-like consistency. Transfer to a container and set aside.
11
For the Mandi Rice: Wash the parboiled basmati rice thoroughly until the water runs clear.
12
Once the lamb is cooked, carefully remove it from the pan and set aside. Strain the pan drippings into a pot.
13
Add the washed rice to the pot with the lamb drippings. Add more water if needed to cook the rice. Bring to a boil, then cover, reduce heat to low, and simmer for 15-20 minutes until cooked.
14
Final Assembly: Add your cooked, cubed chicken to the simmering butter chicken sauce and stir to coat.
15
Spread the cooked Mandi rice evenly on a large serving platter. Arrange the cooked lamb racks on top of the rice.
16
To smoke the dish, create a small well in the center of the rice. Place a small bowl lined with foil inside the well and add the neutral oil.
17
Heat the charcoal briquette over a flame until it is red hot. Carefully place the hot charcoal into the oil. It will begin to smoke immediately.
18
Quickly cover the entire platter with aluminum foil to trap the smoke. Let it sit for 5-10 minutes to infuse the lamb and rice with a smoky flavor.
19
Carefully remove the foil and the charcoal bowl. Serve the Lamb Mandi immediately with the Butter Chicken and Zahawig salsa on the side.