Arabian Mandhi

A traditional, and very easy, one pot spiced rice dish lamb popular in the Gulf area of the Middle East. This is probably the easiest preparation you’ll see of lamb Mandi, and it gives you great results- fluffy rice cooked at the same time as tender pull apart lamb shoulder, simple, just a little bit exotic and plenty delicious!

What is Lamb Mandi?

A very traditional dish, consisting very simply of rice and meat. No veggies in sight- making this very popular with my kids! Mandi is a preparation of lamb (or chicken) and rice, specifically where the method of cooking ensures that the juices of the cooking meat drip into the rice. Because of this, you barely need to season the rice, it gets so much flavor from the delicious meat.

What’s the difference between Mandi and Kabsa?

Technically, Mandi is usually cooked by being smoked in a special tandoori oven (an actual pit dug in the ground, covered with clay). I obviously didn’t make this recipe in a traditional manner, but I retained the concept of having the rice cook in the juices of the meat.

Kabsa is usually cooked more simply, with the rice and protein cooking separately, but is often a little more elaborate in its spices and accompaniments.

Underground Mandi is a traditional Arabian dish that is typically cooked by digging a pit in the ground and lining it with hot coals. The meat, rice, and spices are then placed in a pot, covered with foil or dough, and placed in the pit. The pit is then covered with hot coals and sand, and the food is allowed to cook for several hours.

Here is a simplified version of the recipe that you can try at home:

Ingredients:

1 kg lamb (We’ve tried this with lamb thigh and shoulder, but preferred the shoulder, finding it more tender.)

2 cups basmati rice

1 large onion, sliced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

Salt and pepper to taste

2 tablespoons ghee or oil

2 cups water

1/2 cup tomato puree

1/2 cup raisins

1/2 cup slivered almonds

2 teaspoons lemon juice

2 dried lemon

Fresh cilantro or parsley for garnish

Instructions:

In a large pot or saucepan, heat the ghee or oil over medium heat.

Add the onions and garlic, and sauté until the onions are soft and golden brown.

Add the cumin, coriander, turmeric, cinnamon, cardamom, dried lemon salt, and pepper. Stir to combine.

Add the lamp meat and cook until browned, around 8-10 minutes.

Stir in the tomato puree and cook for 2-3 minutes.

Take out the lamp meat and add the rice.

Cover the pot tightly with foil, creasing the eges of the foil around the pot to ensure a tight fit, and stab the foil evenly with a skewer to get a distribution of holes in the foil.

Season the lamb shoulder all over with salt, pepper, cumin powder and coriander, and massage the spices into the meat. Place the spiced meat on top of the foil covering the rice. Place a piece of parchment paper over the meat, then cover tightly with more aluminum foil so you have a foil wrapped parcel of lamb on top of the foil covered pot of rice.

Preheat oven to 350°F (175°C). Place the pot in the oven and bake for 2 hour or until the rice is cooked and the flavors have blended together.

garnished with toasted nuts and raisins, and Garnish with fresh cilantro or parsley, if desired.

Note: While this recipe does not include the traditional pit oven method of cooking, it still captures the flavors of Underground Mandi.