🇾🇪 Yemen
Mandi
Born in Hadhramaut, mandi's magic is the smoldering coal that smokes the pot before serving.
🔪 Prep: 20 min🔥 Cook: 120 min📈 Difficulty: Medium
Cooking for
6 people
✨ What makes it special
Hawaij-spiced lamb steamed over the rice so it drips flavor down, finished with the smoking-coal trick.
Ingredients
- 1½ kglamb shoulder
- 500 gbasmati rice
- 2 tsphawaij spice (turmeric, cumin, cardamom, pepper)
- 2 onions
- 3 tbspghee
- 50 graisins
- 1 piece of charcoal (for smoking)
Method
- 1
Rub the lamb with hawaij and roast it slowly, sitting above the rice pot so juices drip in.
- 2
Cook the rice with turmeric, onion, and ghee in the drippings broth.
- 3
Rest the meat until it pulls apart with a spoon.
- 4
Set a glowing coal in a foil cup on the rice, drop ghee on it, and cover tight for five smoky minutes.
- 5
Serve on one platter with sahawiq green chili sauce.
🍽 On your table
How this dish looks served for 6