Mandi (Saudi Slow-Roasted Lamb and Smoky Rice)
Local name: مندي
In short: Lamb rubbed with warm spices and roasted slowly until it falls off the bone, served on turmeric rice cooked in the juices with a touch of smoke. It takes about 4 h 30 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 4 h
- Total
- 4 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 680 kcal
Mandi is a Saudi feast dish where lamb is cooked low and slow until it is spoon tender, traditionally in a pit oven. The rice is cooked in the roasting juices with whole spices so it tastes of the meat, and a piece of hot charcoal gives a light smoky aroma. Home cooks recreate it with an oven and a covered pan. It is served on one large tray and eaten with the hands or spoons.
Instructions
- Heat the oven to 160°C (325°F). Rub the lamb with the oil, spice mix, salt and garlic. Place it in a deep roasting pan with the water and cover tightly with foil.
- Roast for 3 1/2 hours, turning once, until the meat is very tender and pulls from the bone.
- Strain the juices from the pan, skim off the fat and measure the liquid, adding water to reach 750 ml (3 cups). Keep the lamb covered and warm.
- Heat the oil in a pot, add the cinnamon, cardamom, cloves and bay leaf for 30 seconds, then add the drained rice and stir for 1 minute. Add the turmeric, salt and hot liquid.
- Boil uncovered until the liquid reaches the level of the rice, about 7 minutes. Cover and cook on the lowest heat for 15 minutes, then rest for 10 minutes.
- For a smoky aroma, heat the charcoal on a gas flame until glowing. Put it in a small heatproof bowl on the rice, pour over the teaspoon of oil, then cover the pot for 5 minutes. Remove the charcoal bowl.
- Pile the rice on a platter and set the lamb on top. Serve with daqus and, if you like, yogurt.
Tips
- The smoking step is optional. Use only food-grade lump charcoal, never lighter-treated briquettes, and ventilate the kitchen. Without it the dish is still good.
- For a richer version, stir 2 tablespoons of ghee into the rice. A chicken version takes only 1 hour in the oven at 200°C (400°F).
Questions and answers
What is the difference between mandi and kabsa?
Mandi meat is slow-roasted or smoked and the rice is lightly spiced and often yellow. Kabsa is cooked in a tomato-based broth in one pot and has a stronger spice mix.
Can I make mandi without charcoal?
Yes. Skip the smoking and add 1 teaspoon of smoked paprika to the rice, or use a few drops of liquid smoke.
How do I reheat leftovers?
Reheat the lamb covered at 160°C (325°F) for 20 minutes and the rice in a covered pan with a splash of water.
How long does it take to make Mandi (Saudi Slow-Roasted Lamb and Smoky Rice)?
About 4 h 30 min in total: 30 min of preparation and 4 h of cooking.
How many calories are in Mandi (Saudi Slow-Roasted Lamb and Smoky Rice)?
About 680 kcal per serving, with 35 g of protein, 65 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 680 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 65 g |
| Fat | 30 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
