Name: Roasted Lamb Shoulder Mandi
Prep time: 10 min
Cook time: 2 h 50 min
Total time: 3 h
Yield: 6
Ingredients: 1 whole lamb shoulder; 1/2 cup oil; 2 onions onions; 3 bay leaves; 1 cinnamon stick; 1 tbsp whole cumin; 1 tsp cloves; 1 tsp peppercorn; 1 tsp coriander seeds; 1 tsp green cardamom; 3 Black cardamoms; 2 tbsp garlic paste; 2 tbsp ginger paste; 4 Green Chilies; 1 dried lime; 3 tbsp Arabian Mandi spice; Water; 2 tbsp fresh lemon juice; 1/2 tsp orange color; 1 tsp salt and pepper powder; 2 tsp saffron strands; 2 tbsp oil; 4 tbsp meat broth; 1 cup full-fat yogurt; 2 tbsp mayonnaise; Handful of fresh coriander; 1 carrot; 1 onion; 2 green chilies; 3 garlic cloves

Roasted Lamb Shoulder Mandi

Servings: 6 Total Time: 3 hrs Difficulty: Intermediate

Why this recipe works

Simmer, then roast. Two hours in spiced water makes the lamb tender, and 20 minutes at 200°C crisps the outside.

Rice cooked in the broth. The rice goes into the lamb stock, so every grain tastes of the spices.

Saffron twice. It’s brushed on the lamb, then poured over the rice halfway through for colour and aroma.

Tips for the best lamb mandi

Rest before glazing. Let the cooked shoulder cool for 15 minutes so it holds together on the tray.

Save the broth. You need about six cups for the rice, so don’t pour any away.

Keep the sauce coarse. Blend the yoghurt sauce briefly so it keeps some texture.

Find mandi spice. Arabian mandi spice blends are sold in Middle Eastern shops.

Lamb Mandi FAQs

What is mandi?

A Yemeni dish of spiced, slow-cooked meat served on fragrant rice. It is now popular across the Middle East and is usually shared from one big tray.

Which cut of lamb is best for mandi?

A whole lamb shoulder. It stays juicy through the long simmer, and the skin crisps up nicely in the oven.

How long does lamb mandi take?

About 3 hours in total: 2 hours simmering, then 20 minutes roasting while the rice cooks.

What sauce goes with lamb mandi?

A yoghurt sauce blended with mayonnaise, coriander, carrot, onion, green chillies and garlic. It is cool and tangy against the rich lamb.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Roasted Lamb Shoulder Mandi

Aromatic and richly flavoured dish, Roasted Lamb Shoulder Mandi with Rice & Sauce. This Middle Eastern classic feature succulent, spiced lamb paired with fragrant rice and a refreshing yogurt sauce. Perfect for a family feast or a special occasion, this recipe promises to impress.

Author: Aamna Bawa Cooking Method: Roasting, Grilling Cuisine: Middle Eastern Courses: Dinner Recipe Keys: High Protein Non Vegetarian Slow Cooker Recipes

Print Recipe

Pin Recipe

Prep Time 10 mins Cook Time 170 mins Total Time 3 hrs Difficulty: Intermediate Servings: 6

Instructions

Video

Lamb Preparation:

Cook the Lamb

Heat 1/2 cup of oil in a large pot and add sliced onions. Fry for a few minutes until translucent.
Add bay leaves, cinnamon stick, cumin, cloves, peppercorn, coriander seeds, green cardamom, black cardamoms, garlic paste, ginger paste, green chilies, dried lime, and Arabian Mandi spice.
Fry for 3 minutes or until a beautiful aroma fills your kitchen.
Place the whole lamb shoulder into the pot and pour enough water to mostly cover it.
Bring it to a boil, cover with a lid, and simmer on low for 2 hours, allowing the meat to absorb the spices. The skin will be crisped up later in the oven.

Sauce Preparation

Blend Ingredients:

In a food processor, blend yogurt, mayonnaise, fresh coriander, carrot, chopped onion, green chilies, garlic cloves, salt, and pepper. Keep it slightly coarse. This versatile sauce pairs well with various dishes.

Saffron Concoction

In a bowl, combine fresh lemon juice, orange colour, salt and pepper powder, saffron strands, oil, and meat broth. Stir well and let it infuse while the lamb cooks.

Lamb Finishing:

Once the lamb is fully cooked, transfer it to a baking tray and let it cool for 15 minutes.
Paint the lamb generously with the saffron concoction.
Place the meat in a preheated 200-degree Celsius oven for 20 minutes or until the skin crisps up.

Rice Preparation:

Bring the remaining meat broth to a boil.
Add 3 cups of rice, cover with a lid, and simmer on low for 20 minutes.
Halfway through, pour the remaining saffron concoction on top for aroma and colour.

Presentation:

Present the lamb and rice on a platter, creating a feast fit for royalty. The crispy skin and tender meat offer a delightful combination best enjoyed directly from the tray with family.
Halfway through, pour the remaining saffron concoction on top for aroma and colour.