Yemeni Lamb Mandi with Butter Chicken

For the Lamb: Season the lamb belly racks generously. Place them in a large foil pan.

Pour hot water into the pan around the lamb, then add bay leaves and whole black peppercorns.

Cover the pan first with a layer of parchment paper, then seal tightly with aluminum foil.

Bake in a preheated oven at 325°F (160°C) for 3-4 hours, or until the lamb is fall-off-the-bone tender.

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.

Stir in the tomato paste and cook for one minute. Add the butter chicken spice mix and raw cashews, stirring to combine.

Pour in the crushed tomatoes and heavy cream. Stir well.

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.

For the Zahawig Salsa: In a blender, combine the roma tomatoes, serrano peppers, garlic, cilantro, water, and salt.

Blend until you reach a salsa-like consistency. Transfer to a container and set aside.

For the Mandi Rice: Wash the parboiled basmati rice thoroughly until the water runs clear.

Once the lamb is cooked, carefully remove it from the pan and set aside. Strain the pan drippings into a pot.

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.

Final Assembly: Add your cooked, cubed chicken to the simmering butter chicken sauce and stir to coat.

Spread the cooked Mandi rice evenly on a large serving platter. Arrange the cooked lamb racks on top of the rice.

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.

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.

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.

Carefully remove the foil and the charcoal bowl. Serve the Lamb Mandi immediately with the Butter Chicken and Zahawig salsa on the side.