Yemeni Mandi is a slow-cooked classic that brings together fragrant basmati rice and tender lamb shanks in a symphony of spice. Mandi is distinguished by its cooking method as well as it's aromatic blend of spices, including cumin, cardamom, and cloves, which seep deep into the meat and rice during cooking. Traditionally, the dish is prepared in a sand oven, where the pot is buried and the gentle, enveloping heat allows the flavours to meld and intensify.
The result is melt-in-the-mouth lamb, richly infused rice, and a subtle smoky note that lingers without overpowering. In this recipe, I'll guide you through a method that brings all of that slow-cooked, tender, smoky magic into your kitchen, no clay oven required. It's a dish that looks impressive on the table, tastes luxurious, and fills the room with an irresistible aroma. My family could not get enough of it!
Read more: Yemeni Mandi with Lamb ShanksJump to:
Why You'll Love This Yemeni Mandi
Mandi is all about balance. One pot gives you rice that absorbs the stock's depth and lamb that's tender without fuss. It's gentle on the palate but generous in flavour. It feeds a crowd beautifully, keeps well for leftovers, and looks impressive without requiring theatrics.
A Brief History
Mandi originates in Yemen and is traditionally cooked in an underground tandoor-style pit called a madhbi. Meat cooks slowly over gentle heat, rice steams below, and smoke from hot coals perfumes everything. In modern kitchens, we recreate this using smart layering, controlled steam, and a small hit of smoke at the end (this can be done in 2 ways).
Ingredients (and Why They Matter)
Lamb shanks - the star ingredient; rich, tender, and perfect for slow cooking
Ghee and oil - a mix for browning meat and aromatics, adding depth without heaviness
Saffron - a pinch steeped in warm water, gives colour and subtle floral aroma
Ground coriander seeds - earthy warmth and gentle citrus notes
Garlic - whole cloves or lightly crushed for background flavour
Black pepper - gentle heat to balance richness
Salt - enhances all other flavours
Allspice - warmth and depth, classic in Yemeni mandi
Whole cardamom, cinnamon, bay leaves - the backbone spices that scent the rice and meat
Dry lime (black lime) - tangy, smoky, and essential for authentic flavour
Onions (2, quartered) - sweetness and body for the stock
Basmati rice - long grain, aromatic, stays fluffy while absorbing stock
Chicken stock - the cooking liquid that infuses rice with meat and spice flavour
Red sahawiq - served on the side to add freshness and heat when eating
How to Make Yemeni Mandi
Start by marinading the Lamb Shanks in Ghee, Oil, Saffron, Ground Coriander Seeds, Garlic, Black Pepper, Salt and All Spice. You can use immediately or marinade overnight.
Add Water to a large oven dish/tin with Cardamom Pods, Bay Leaves, Dry Lime, Onions.
Add a rack on top and place Lamb Shanks on the rack.
Wrap the tin in a layer of baking paper and a layer of foil.
Cook on high for 20 minutes and then on low heat 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, Black Pepper and top up the Whole Spices (plus add Cumin Seeds and Black Peppercorns). The Water level should be roughly ½ inch above the Rice.
Add the rack back on top of the tin and then add the baking paper and foil back on top and wrap tightly.
Cook for another 40 minutes.
Depending on the depth of your dish, the Rice cooking may take longer. Check if the Rice is cooked. If it is not, remove the Lamb shank rack and set aside. Add 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.
Tip - 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 foil for 3-7 minutes to trap the aroma. Or add Smoky Water to the Rice as I did. I use Halen Mon.
Tips & Tricks
- Do not rush the cooking of the stock and meat; 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. Scatter over toasted almonds or cashews and fried onions. Some people add raisins or even pomegranate. 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
Serve with red sahawiq or green sahawiq on the side.
Red Sahawiq is the traditional accompaniment here. This is how you make it:
Simply 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.
Storage & Reheating
Refrigerator - 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.
More Yemeni Recipes
Lamb Zurbian - Yemeni Biryani with Lamb and Potatoes
Zhug (Zhoug) Recipe - Authentic Yemeni Green Chili Sauce
Yemeni Lahsa - Creamy Cheesy Eggs
Rate and Leave a Comment
Did you make this recipe? i'd love to hear about it! did you try any variations? if you loved this recipe/tried any variations/have some top tips, please leace a star rating and comment below. Your reviews make our day and your tips help others to find our recipes and enjoy them too! you can also follow us on instagram and subscribe to our newsletter to get our latest recipes.
📖 Recipe
Yemeni Mandi with Lamb Shanks
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.
Leave a Reply