Authentic Yemeni Mandi: Slow-Cooked Lamb & Fragrant Basmati Rice

Season the lamb pieces generously with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 tablespoon mandi spice blend. Heat 1 tablespoon olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the lamb on all sides until browned, about 5-7 minutes. Remove lamb and set aside.

Add the remaining 1 tablespoon olive oil to the pot. Sauté the chopped onion until softened and translucent, about 5 minutes. Add the minced garlic and remaining 1/2 tablespoon mandi spice blend, cooking for another 1 minute until fragrant.

Return the seared lamb to the pot. Pour in the chicken or lamb broth. Bring to a simmer, then cover the pot tightly. Transfer to a preheated oven and slow-cook at 325°F (160°C) for 2 hours, or until the lamb is very tender.

While the lamb cooks, rinse the basmati rice thoroughly under cold water until the water runs clear. Drain well.

After 2 hours, carefully remove the pot from the oven. Gently remove the lamb pieces from the pot and set aside. Skim any excess fat from the broth if desired.

Add the rinsed basmati rice and raisins to the broth in the pot. Stir gently to combine. Pour in the saffron threads soaked in hot water. Place the lamb pieces on top of the rice.

Cover the pot tightly again and return to the oven. Cook at 350°F (175°C) for 25-30 minutes, or until all the liquid is absorbed and the rice is fluffy. Do not lift the lid during this time.

Once cooked, remove from the oven and let it rest, covered, for 10 minutes. Fluff the rice gently with a fork.

Serve the Yemeni Mandi hot, garnished with toasted slivered almonds. You can also add a piece of charcoal, heated until glowing, in a small foil cup placed in the center of the rice for a smoky flavor, covering the pot for 5-10 minutes.