Welcome back to Burmawala Kitchen! 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.

Roasted Lamb Shoulder Mandi is a traditional Yemeni dish that's become popular across the Middle East. It involves slow-cooking a whole lamb shoulder in a mixture of spices until it's tender and then roasting it to get a crispy exterior. The lamb is served over fragrant spiced rice, making it a complete and hearty meal. This dish is perfect for gatherings and celebrations, offering a feast fit for royalty. The accompanying yogurt sauce adds a refreshing tang, balancing the rich flavours of the lamb and rice.

Ingredients:

For Lamb Preparation:

• 1 whole lamb shoulder
• 1/2 cup oil
• 2 onions, sliced
• 3 bay leaves
• 1 cinnamon stick
• 1 tablespoon whole cumin
• 1 teaspoon cloves
• 1 teaspoon peppercorn
• 1 teaspoon coriander seeds
• 1 teaspoon green cardamom
• 3 black cardamoms
• 2 tablespoons garlic paste
• 2 tablespoons ginger paste
• 4 green chilies
• 1 dried lime
• 3 tablespoons Arabian Mandi spice
• Water (enough to cover the lamb)

For Saffron Concoction:

• 2 tablespoons fresh lemon juice
• 1/2 teaspoon orange color
• 1 teaspoon salt and pepper powder
• 2 teaspoons saffron strands
• 2 tablespoons oil
• 4 tablespoons meat broth

For Yogurt Sauce:

• 1 cup full-fat yogurt
• 2 tablespoons mayonnaise
• Handful of fresh coriander
• 1 carrot
• 1 chopped onion
• 2 green chilies
• 3 garlic cloves
• 1 teaspoon salt and pepper

For Rice:

• 6 cups meat broth (from the lamb preparation)
• 3 cups rice
• Saffron concoction (remaining from earlier)

Instructions:

Lamb Preparation:

1. Heat Oil and Fry Aromatics:
   • 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.
2. Cook the Lamb:
   • 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:

1. 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:

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

Lamb Finishing:

1. Crisp the Skin:
   • 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:

1. Cook the Rice:
   • 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.

Serve:

• 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.