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–+ servings
Yemeni mandi on platter

Yemeni Mandi with Lamb Shanks

Safira
Learn how to make authentic Yemeni Mandi with slow-cooked, melt-in-the-mouth lamb shanks, fragrant basmati rice, and smoky, aromatic spices. This is a one-pot dish perfect for sharing.
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Print Recipe
Prep Time 2 hours 10 minutes
Cook Time 4 hours
Total Time 6 hours 10 minutes
Course Dinner
Cuisine Middle Eastern, yemen, Yemeni
Servings 6
Calories 587 kcal

Ingredients
  

Lamb Shanks

  • 4 Lamb Shanks
  • 3 tablespoon Ghee
  • 2 tablespoon Olive Oil
  • ½ teaspoon Saffron crushed with a pinch of salt and then soaked in warm water
  • 1 teaspoon Coriander Seeds Ground or use 1 teaspoon Ground Coriander
  • 2 teaspoon Garlic Paste or Granules, Optional but recommended
  • 1 teaspoon Coarse Black Pepper
  • 1 tablespoon Salt
  • 1 tablespoon All Spice

Broth

  • 1 l Water
  • 5 Green Cardamom Pods
  • 1 Cinnamon Stick
  • 2 Bay Leaves
  • 1 Dry Lime
  • 2 Onions Cut into quarters

Rice

  • 2 ½ cup Rice
  • 2 Chicken Stock Cubes crumbled
  • 2 ½ teaspoon Salt
  • 1 teaspoon Ground Black Pepper
  • ½ teaspoon Cumin Seeds
  • ½ teaspoon Coriander Seeds lightly crushed
  • 5 Black Peppercorns
  • 2 Bay Leaves
  • 1 Black Lime

Topping

  • 2 tablespoon Almonds or Cashews Lightly toasted in Ghee or Oil
  • Handful Fried Onions
  • Red Sahawiq See Notes

Instructions
 

  • Start by marinading the Lamb Shanks in Ghee, Oil, Saffron, Ground Coriander Seeds, Garlic, Black Pepper, Salt and All Spice. You can use immediately, marinade for 2 hours or overnight.
  • Add Water to a large oven dish/tin. Add Cardamom Pods, Cinnamon, Bay Leaves, Dry Lime and Onions.
  • Add a rack on top and place marinaded Lamb Shanks on the rack.
  • Wrap the tin (including the rack with lamb shanks on) in a layer of baking paper and a layer of foil.
  • Place in an oven at 220 fan/ 240 C/470 f/ Gas Mark 9. Cook on high for 20 minutes and then cook on low heat - 150 fan, 165 C/325 F/Gas Mark 3 for 3 hours.
  • Gently remove the baking paper and foil. Remove the rack carefully from the top of the broth.
  • Add Rice, Chicken Stock Cubes, Salt, Black Pepper, Cumin Seeds, Coriander Seeds, Black Peppercorns, Bay Leaves and Black Lime. The Water level should be roughly ½ inch above the Rice. 
  •  Add the rack back on top of the tin, brush lamb shanks with Oil and then add the baking paper and foil back on top and wrap tightly (again make sure you do wrap the rack with the shanks on too).
  • Cook for another 40 minutes.  
    IMPORTANT NOTE - Depending on the depth of your dish, the Rice cooking may take longer.  Check if the Rice is cooked at the end of the 40 minutes. If it is not, remove the Lamb shank rack and set aside. Add the Rice pot/tin to your hob. Bring to a boil. Cover, reduce the heat right down to low. Simmer on low heat for 15-20 minutes. Fluff the Rice gently with a fork, then close the lid and leave for 10 minutes. You can add a papertowel on top of the rice to absorb excess moisture if you like.
  • Optional Step - Use the Dhungar method to infuse a smoky flavour into the dish by placing a small piece of natural charcoal (Pre heated) inside a heatproof bowl set within the food container. Add a small amount of ghee or oil to the coal. This will cause it to smoke. Cover the entire dish with a towel or foil for 3–7 minutes to trap the aroma. Or add Smoky Water ( I use Halen Mon) to the Meat and Rice as I did.
  • Add Rice and Lamb Shanks to a large platter along with toppings. Enjoy!

Notes

Tips and Tricks

  • Do not rush the stock; the flavour of the rice depends on it.
  • Rinse basmati until the water runs clear to prevent stickiness.
  • Use whole spices generously and ground spices lightly.
  • Wrapping the tin, and smoking at the very end preserves aroma.

Variations

For a spicier dish, add fresh green chilli to the stock.

How to Serve

Traditionally, mandi is served family-style. Spoon the fragrant rice onto a large platter, place the lamb shanks on top, and drizzle with any remaining juices.
Serve with red sahawiq on the side, along with toasted almonds or cashews. Some people add raisins.
You can serve it with yoghurt or a simple cucumber salad for freshness. Eat with your hands or a spoon.

How to make Red Sahawiq

Red Sahawiq is the traditional accompaniment here. This is how you make it:
Coarsely blend 4 small Tomatoes, 3 Red Chillies, 2 cloves Garlic, a handful of Coriander, a squeeze of Lemon Juice, Salt and 1 teaspoon Cumin Powder.

How to Store

Fridge - Keep mandi in an airtight container in the fridge for 3-4 days.
Freezer - Rice and meat also freeze well together. Reheat covered, on low heat, with a splash of water to maintain moisture; avoid microwaving uncovered.

Nutrition

Calories: 587kcalCarbohydrates: 72gProtein: 33gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 105mgSodium: 2594mgPotassium: 497mgFiber: 3gSugar: 2gVitamin A: 17IUVitamin C: 4mgCalcium: 81mgIron: 4mg
Keyword lamb shanks and rice, Mandi, Yemeni mandi
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