Lamb Mandi (Traditional Arabian Style)
A classic Arabian dish of tender lamb layered with fragrant spiced rice and finished with a signature smoky aroma.
Ingredients
For the Lamb:
- 1 kg lamb (shoulder or leg pieces)
- 2 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 2 tbsp mandi spice mix
- salt to taste
- oil or ghee
For the Rice:
- 2 cupsq basmati rice (soaked 30 minutes)
- 1 large onion sliced
- 2 tomatoes chopped
- 2-3 green chillies slit
- 1 tbsp ginger-garlic paste
- 4 cups lamb stock (or water)
- 2 tbsp mandi spice mix
Whole Spices:
- 2 bay leaves
- 4 cloves
- 4 cardamom pods
- 1 cinnamon stick
- 1 tsp black peppercorns
For Smoking:
- 1 small piece charcoal
- 1 tsp ghee
Homemade Mandi Spice Mix:
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp black pepper powder
- 1/2 tsp turmeric
- 1 tsp paprika or Kashmiri chilli powder
- 1/2 tsp garam masala
- 1/2 tsp cardamom powder
Instructions
Marinate the lamb:
- Mix lamb with ginger-garlic paste, lemon juice, mandi spice mix, salt, and oil.
- Marinate for at least 1 hour or overnight.
Cook the lamb:
- Heat a heavy pot and sear lamb pieces until browned.
- Add 1 cup water, cover, and cook on low for 45–60 minutes until tender, or pressure cook for 4–5 whistles.
- Reserve the stock.
Prepare the rice base:
- Heat oil or ghee in another pot.
- Add whole spices and sliced onions, and fry until golden.
- Add ginger-garlic paste and green chillies, and sauté briefly.
- Add tomatoes and cook until soft.
Add spices and rice:
- Add mandi spice mix.
- Pour in lamb stock (adjust to about 4 cups liquid).
- Add soaked rice and salt and cook covered on low until the rice is about 90% done.
Dum cooking:
- Place cooked lamb over the rice.
- Cover tightly and cook on very low heat for 15–20 minutes.
Smoking:
- Place a hot charcoal piece in a small bowl inside the pot.
- Pour ghee over it and cover immediately for 5 minutes to infuse smoky flavour.
Serve:
- Serve hot with tomato chutney, cucumber raita, and fresh salad with lemon.
Notes
Pro Tips:
✔ Marinate overnight for deeper flavour and tenderness.
✔ Use lamb stock instead of water for a rich taste.
✔ Do not overcook rice; keep grains long and separate.
✔ Slow cooking enhances authentic mandi flavour.
✔ The smoking step adds a traditional Arabian aroma.
✔ Use lamb stock instead of water for a rich taste.
✔ Do not overcook rice; keep grains long and separate.
✔ Slow cooking enhances authentic mandi flavour.
✔ The smoking step adds a traditional Arabian aroma.
