Mandi Lamb Al-Madinah Style
A fragrant and tender lamb dish from the holy city of Madinah, characterized by its slow-cooking method and aromatic spices, often cooked in a tandoor-like oven.
🧂 Ingredients
- 2 kg Whole lamb leg or shoulder
- 500 g Basmati rice
- 2 large Onions(finely chopped)
- 6 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 400 g Tomatoes(pureed)
- 100 ml Vegetable oil or ghee
- 2 tbsp Salt
- 1 tbsp Black pepper
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 4 whole Cardamom pods
- 3 whole Cloves
- 1 inch Cinnamon stick
- 2 leaves Bay leaves
- 750 ml Water(for rice)
- a pinch Saffron threads(soaked in 2 tbsp warm milk)
- 50 g Almonds(blanched and fried for garnish)
- 50 g Raisins(for garnish)
👨🍳 Instructions
- 1
Marinate the lamb: Rub the lamb generously with salt, black pepper, turmeric, coriander, and cumin. Make deep incisions in the lamb and insert some minced garlic and grated ginger. Let it marinate for at least 2 hours, or preferably overnight in the refrigerator.
💡 Tip: Marinating overnight allows the flavors to penetrate deeply. - 2
Prepare the cooking pit (or oven): Traditionally, Mandi is cooked in a tandoor-like pit. For home cooking, preheat your oven to its highest setting (around 250°C/480°F). If using a Dutch oven or a deep, oven-safe pot, ensure it can withstand high heat.
💡 Tip: A well-preheated oven is crucial for searing the lamb. - 3
Sear the lamb: Place the marinated lamb in the preheated oven (or pit) and sear for about 20-30 minutes until browned on all sides. Remove the lamb and set aside.
⏱️ 30 minutes - 4
Prepare the base: In the same pot (or a separate one if using a pit), sauté the chopped onions in ghee or oil until golden brown. Add the remaining minced garlic and grated ginger, sauté for another minute until fragrant. Stir in the tomato puree, cardamom pods, cloves, cinnamon stick, and bay leaves. Cook for 5-7 minutes, stirring occasionally.
⏱️ 10 minutes - 5
Slow cook the lamb: Return the seared lamb to the pot with the onion mixture. Add enough water to come halfway up the lamb. Cover tightly and reduce the oven temperature to 150°C (300°F). Cook for 3-4 hours, or until the lamb is extremely tender and falling off the bone.
⏱️ 3-4 hours💡 Tip: Ensure the pot is tightly sealed to retain moisture and steam. - 6
Cook the rice: About 30 minutes before the lamb is done, drain and rinse the basmati rice. In a separate pot, heat the remaining ghee or oil. Add the rinsed rice and sauté for 2 minutes. Add the 750ml of water (or broth from the lamb cooking, if available), salt, and the soaked saffron. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.
⏱️ 25 minutes💡 Tip: Using lamb broth instead of water will enhance the rice flavor. - 7
Assemble and serve: Once the lamb is tender, carefully remove it from the pot and place it on a platter. Fluff the cooked rice and spread it on a serving tray. Place the tender lamb on top of the rice. Garnish with fried almonds and raisins.
💡 Tip: Allow the lamb to rest for 10 minutes before serving.
💡 Pro Tips
- ✓The key to authentic Mandi is the slow cooking process, which tenderizes the meat and infuses it with flavor.
- ✓If you don't have a tandoor, a Dutch oven or a heavy-bottomed pot with a tight-fitting lid in a conventional oven works well.
- ✓Adjust the spice levels according to your preference.
🔄 Variations
- Chicken can be used instead of lamb for a quicker version.
- Add a tablespoon of tomato paste to the onion mixture for a richer sauce.