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Jeddah Style Lamb Mandi
A fragrant and flavorful rice dish featuring slow-cooked lamb infused with aromatic spices, often prepared in a traditional tandoor or oven for a smoky finish. This Jeddah variation emphasizes a rich, layered spice profile.
ð§ ææ
- 2 kg Whole lamb leg(bone-in)
- 500 g Basmati rice(soaked for 30 minutes)
- 3 large Onions(finely chopped)
- 4 medium Tomatoes(pureed)
- 6 cloves Garlic(minced)
- 2 inch piece Ginger(grated)
- 100 ml Vegetable oil
- 2 tbsp Whole spices (cardamom pods, cloves, cinnamon sticks, bay leaves)
- 4 tbsp Ground spices (coriander, cumin, turmeric, black pepper, cardamom, cloves, cinnamon)
- to taste Salt
- 1 pinch Saffron threads(soaked in warm water)
- 50 g Raisins(optional, for garnish)
- 50 g Toasted almonds(optional, for garnish)
- 1 piece Charcoal(for smoking)
- 1 tbsp Ghee or oil(for smoking)
ðšâð³ äœãæ¹
- 1
Marinate the lamb leg generously with salt, ground spices, minced garlic, and grated ginger. Let it rest for at least 2 hours, or preferably overnight in the refrigerator.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the whole spices and sauté until fragrant, about 1 minute.
- 3
Add the chopped onions and cook until golden brown, about 10-15 minutes. Stir in the tomato puree and cook for another 5 minutes until the oil starts to separate.
- 4
Place the marinated lamb leg on top of the onion-tomato mixture. Add enough water to come halfway up the lamb leg. Bring to a boil, then reduce heat, cover, and simmer for 2.5 to 3 hours, or until the lamb is very tender.
- 5
While the lamb is cooking, drain the soaked basmati rice. In a separate pot, bring 4 cups of water to a boil with salt. Add the drained rice and cook for about 5-7 minutes until it's partially cooked (al dente). Drain the rice and set aside.
- 6
Once the lamb is tender, carefully remove it from the pot and set aside. Strain the cooking liquid, discarding the solids. You should have about 4 cups of rich broth. If not, add water to reach this amount.
- 7
In a large, oven-safe pot or a traditional mandi pot, spread the partially cooked rice. Pour the strained lamb broth over the rice. Add the soaked saffron water. Gently place the cooked lamb leg on top of the rice.
- 8
Cover the pot tightly with foil or a lid. If using an oven, bake at 180°C (350°F) for 20-25 minutes, or until the rice is fully cooked and fluffy, and the lamb is slightly browned.
- 9
For the smoky flavor: Heat the piece of charcoal until red hot. Place it in a small heatproof bowl. Pour the ghee or oil over the hot charcoal and immediately place the bowl inside the pot with the mandi (carefully, ensuring it doesn't touch the food). Quickly cover the pot tightly to trap the smoke. Let it infuse for 5-10 minutes.
- 10
Carefully remove the charcoal bowl. Fluff the rice gently. Serve the Jeddah Style Lamb Mandi hot, garnished with raisins and toasted almonds if desired.
ð¡ ããã®ã³ã
- âEnsure the lamb is tender before proceeding to the rice stage. Adjust cooking time as needed.
- âThe smoky flavor is crucial for authentic Mandi. Don't skip the charcoal step if possible.
- âSoaking the rice helps it cook evenly and absorb flavors better.
- âAdjust the spice levels according to your preference.
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- For a spicier version, add a few green chilies to the lamb while it simmers.
- Serve with a side of daqoos (a spicy tomato sauce) or a fresh salad.