Yemeni Lamb Mandi
Fragrant one-pot lamb and rice cooked with warm spices, cardamom, and caramelized onions. A traditional Yemeni celebration dish that's surprisingly achievable at home.
- Total time
- 75 min
- Servings
- 4
- Calories
- 720
- Protein
- 48g
Ingredients
- 1.5 lb lamb shoulder, cut into 2-inch cubes
- 2 cups basmati rice
- 2 large yellow onions, sliced thin
- 4 tbsp olive oil
- 1 tbsp whole spices (cardamom pods, cinnamon stick, bay leaves, cloves)
- 1.5 tsp salt
- 4.5 cups water or chicken broth
Instructions
- 1
Pat lamb dry with paper towels. Season generously with salt and black pepper.
- 2
Heat 2 tbsp oil in a large pot over medium-high until it shimmers, about 90 seconds.
- 3
Working in batches, sear lamb 2 minutes per side without stirring. Transfer to a plate.
- 4
Add remaining 2 tbsp oil to the pot. Add onions and cook, stirring often, until golden and caramelized, 12–15 minutes.
- 5
Return lamb to pot. Add whole spices and toast for 30 seconds until fragrant.
- 6
Pour water into pot. Bring to a boil, then reduce to low. Cover and simmer 45 minutes until lamb is very tender.
- 7
Stir in rice. Bring to a simmer, cover, and cook 20 minutes until rice is tender and liquid is absorbed.
- 8
Remove from heat. Let stand covered 5 minutes, then fluff with a fork.
- 9
Serve hot. Discard whole spices or leave for diners to pick out.
Tools you’ll need
- large heavy-bottomed pot with lid (6+ quart capacity)
- paper towels
- measuring cups and spoons
- knife
- cutting board
- wooden spoon
- fork
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