# مندي

مندي طبق لحم غني بالتوابل والبهارات اليمنية الشهية

- Total time: 225 min
- Cuisine: Indian
- Category: Dinner
- Language: en

## Ingredients

- 2 tbsps ghee
- 2 tbsps olive oil
- 1 tsp saffron petals
- 1 tbsp salt
- 1 tbsp black pepper powder
- 2 kgs lamb
- 4 bay leaves
- 2 cinnamon sticks
- 4 cardamom pods
- 3 cloves
- 2 lumis
- 3 tomatoes
- 3 chilies
- 2 cloves garlic
- 1 small bunch coriander
- 1 tsp cumin powder
- 1 tbsp salt
- 2 tbsps water
- 2 cups basmati rice
- 5 cups water

## Instructions

1. Start by mixing a couple of tablespoons of ghee with a drizzle of olive oil, a few crushed up saffron petals, a good amount of salt, and a lot of black pepper powder.
2. Rub the mixture on a big piece of lamb. I'm using a topside and a rack, but use whichever piece you prefer and make sure you get every nook and cranny.
3. Place the aromatics in a baking tray. These aromatics will infuse the steam that's gonna bathe the lamb, giving it that irresistible aroma.
4. Add five cups of boiling water to the tray.
5. Place a wire rack with the lamb on top. Cover with a baking sheet and tightly seal it with tin foil.
6. Place it in the oven on the highest heat for about 20 minutes, then drop it down to a medium for three whole hours.
7. Roughly blend a couple of tomatoes with some chili, garlic, coriander, a teaspoon of cumin powder, salt, and a touch of water.
8. The sahawuq should be chunky and not too smooth.
9. In order to cut the prep time, wash two cups of long grain basmati rice and make sure it's fragrant and can soak up rich full bodied broths, like Canary.
10. Then soak it in hot water for 30 minutes.
11. Once the meat is ready, carefully remove the wire rack and you'll be left with a stunning perfumed liquid gold.
12. Add the rice to the baking tray and make sure the level of the water is a centimeter above the rice.
13. Place the wire rack back on top to keep dripping. Cover the tray tightly once again and place it in the oven for about 40 minutes.
14. Once it's ready and the rice is fluffy and bouncy, take it to the next level by adding a charcoal to the tray with a drizzle of ghee or oil and smoke it for about 10 minutes.
15. Place the rice on a serving plate, topped with the tender lamb, serve it with the sahawuq, invite your loved ones and enjoy.

## Equipment

- baking tray
- wire rack
- tin foil
- blender
- food processor

## Source

- Original video: https://www.facebook.com/reel/3958861637769490/
- Recipe page: https://www.cliprecipe.com/recipe/4307a7b5-60ac-4150-994d-703174a4a51f
- Extracted: 2025-04-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt