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Roasted Lamb Shoulder Mandi

Roasted lamb shoulder mandi

This lamb mandi recipe is a feast: a whole lamb shoulder simmered for two hours with whole spices, dried lime and mandi spice, glazed with saffron and roasted until crisp, then served on rice cooked in the lamb broth.

Roasted lamb shoulder mandi

Mandi comes from Yemen and is now loved across the Middle East. Aamna serves it with a cooling yoghurt and coriander sauce, straight from the tray.

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.

What to serve with lamb mandi

Serve the lamb on a big platter of rice with the yoghurt sauce on the side. For a quicker version, try our Yemeni chicken mandi, or the Afghan-inspired roasted lamb neck with aromatic rice.

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.

Prep Time 10 mins
Cook Time 170 mins
Total Time 3 hrs
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Description

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.

Ingredients
    For Lamb Preparation
  • 1 whole lamb shoulder
  • 1/2 cup oil
  • 2 onions onions (sliced)
  • 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 (enough to cover the lamb)
    • For Saffron Concoction:
  • 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
    • For Yogurt Sauce:
  • 1 cup full-fat yogurt
  • 2 tbsp mayonnaise
  • Handful of fresh coriander
  • 1 carrot
  • 1 onion (chopped)
  • 2 green chilies
  • 3 garlic cloves
  • 1 tsp salt and pepper
    • For Rice:
  • 6 cups meat broth (from the lamb preparation)
  • 3 cups rice
  • Saffron concoction (remaining from earlier)
Instructions
    Lamb Preparation:
    Cook the Lamb
  1. 1
    Heat 1/2 cup of oil in a large pot and add sliced onions. Fry for a few minutes until translucent.
  2. 2
    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.
  3. 3
    Fry for 3 minutes or until a beautiful aroma fills your kitchen.
  4. 4

    Place the whole lamb shoulder into the pot and pour enough water to mostly cover it.

  5. 5

    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.

    6. Sauce Preparation
    Blend Ingredients:
  6. 6
    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.
    7. Saffron Concoction
  7. 7

    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.

    8. Lamb Finishing:
  8. 8

    Once the lamb is fully cooked, transfer it to a baking tray and let it cool for 15 minutes.

  9. 9

    Paint the lamb generously with the saffron concoction.

  10. 10

    Place the meat in a preheated 200-degree Celsius oven for 20 minutes or until the skin crisps up.

    11. Rice Preparation:
  11. 11

    Bring the remaining meat broth to a boil.

  12. 12

    Add 3 cups of rice, cover with a lid, and simmer on low for 20 minutes.

  13. 13

    Halfway through, pour the remaining saffron concoction on top for aroma and colour.

    14. Presentation:
  14. 14

    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.

  15. 15
    Halfway through, pour the remaining saffron concoction on top for aroma and colour.
Keywords: Lamb Mandi, Lamb Mandi Recipe, Lamb Shoulder Mandi
Read it online: https://burmawalakitchen.com/recipe/lamb-mandi/
Aamna Bawa