Can I make this in a slow cooker?
Yes, you can cook the lamb in a slow cooker on low for 6-8 hours until very tender. Then transfer the lamb and broth to a pot to cook the rice.
DINNER
Yemeni Lamb and Rice Pilaf with Raisins and Carrots (Mandi)
This Yemeni Mandi recipe features tender, spiced lamb and aromatic rice cooked together with sweet raisins and carrots. It's a flavorful and satisfying one-pot meal perfect for a family dinner.
HOW TO MAKE IT
Let's cook.
01
Season the lamb pieces with Mandi spice blend, salt, and black pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb on all sides until browned, about 8-10 minutes. Remove the lamb and set aside.
02
Add the chopped onion to the pot and sauté over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and julienned carrots, cooking for another 3 minutes until fragrant.
03
Return the seared lamb to the pot. Add the hot water or broth, bringing it to a simmer. Reduce heat to low, cover, and cook for 60 minutes, or until the lamb is tender.
04
Drain the soaked Basmati rice and add it to the pot with the lamb and vegetables. Stir in the golden raisins. Ensure the liquid just covers the rice; add a little more hot water if needed. Bring to a gentle simmer.
05
Cover the pot tightly and cook on low heat for 20 minutes, or until the rice is fully cooked and the liquid is absorbed. Do not lift the lid during this time. Once cooked, remove from heat and let it rest, covered, for 10 minutes.
06
Fluff the rice gently with a fork before serving. Serve hot.
About This Recipe
This Yemeni Mandi recipe features tender, spiced lamb and aromatic rice cooked together with sweet raisins and carrots. It's a flavorful and satisfying one-pot meal perfect for a family dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an authentic smoky flavor, you can place a small piece of charcoal (heated until glowing) in a small, foil-lined bowl on top of the cooked rice, drizzle with a few drops of oil, and quickly cover the pot for 5-10 minutes. This technique is called 'Fahm'.
Easy Substitutions
Chicken can be used instead of lamb, adjusting cooking time to 30-40 minutes for tenderness. Brown rice can be used, but will require more liquid and a longer cooking time. You can substitute the Mandi spice blend with a mix of 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon ground cardamom.
Storage & Reheating
Store leftover Mandi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.
Serving Suggestions
Serve this Yemeni Lamb and Rice Pilaf with a side of fresh yogurt or a simple green salad. A spicy tomato salsa (sahawqa) or a cucumber and mint raita would also complement the rich flavors beautifully. Garnish with toasted nuts like almonds or pine nuts for added texture.
Common Mistakes
Overcooking the rice: This can lead to mushy rice. Ensure you cook on low heat and do not lift the lid. Not soaking the rice: Soaking helps the rice cook evenly and become fluffy. Using too much liquid: This will result in soggy rice. The liquid should just cover the rice. Not searing the lamb: Searing adds a crucial layer of flavor and helps to lock in juices. Stirring the rice too much: This can break the rice grains and make it starchy.
Frequently Asked Questions
What if I don't have a Mandi spice blend?
You can create a similar flavor profile by combining ground cumin, coriander, turmeric, and cardamom. Adjust to your taste.
Can I add other vegetables?
Absolutely! Bell peppers, peas, or potatoes can be added along with the carrots for extra flavor and nutrition.
MORE TO KNOW
The key to a perfect Mandi is the slow cooking of the lamb, which allows it to become incredibly tender and infuse the broth with rich flavor. Soaking the Basmati rice is crucial for achieving fluffy, separate grains. This prevents the rice from becoming sticky and ensures even cooking. The Mandi spice blend is what gives this dish its distinctive aromatic profile, so don't skip it!
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.