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Mandi Yemeni
Yemen
Yemen is the birthplace of mandi. The technique spread through the Gulf with Yemeni diaspora communities.
Yemen's legendary slow-cooked lamb and rice — the original from which Saudi mandi evolved. Lamb spiced with hawaij and slow-roasted over fragrant rice in a sealed pit.
Prep
30 mins
Cook
240 mins
Difficulty
Hard
Calories
465 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
1.5kgleg of lamb
500gbasmati rice
2 tbsphawaij spice: cumin, cardamom, turmeric, black pepper, cinnamon
2onions
1 tspsaffron
50gghee
raisins and almondsto garnish
Method
1
Rub lamb with hawaij and ghee. Marinate 2 hours.
2
Slow-cook lamb at 150°C in a sealed pot for 3-4 hours.
3
Cook rice in the lamb's cooking juices with saffron.
4
Serve rice on a platter topped with lamb and garnishes.
Chef's Tip
Hawaij is the defining Yemeni spice blend — making your own from scratch is worth the effort.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.