Mandi Lahm Mahshiya (Stuffed Lamb Mandi)
A rich and flavorful Saudi Arabian dish featuring slow-cooked lamb stuffed with aromatic rice, herbs, and spices, then traditionally cooked in a tandoor or underground oven.
🧂 Ingredients
- 3-4 kg Whole lamb(cleaned and butterflied)
- 500 g Basmati rice(soaked for 30 minutes)
- 2 large Onions(finely chopped)
- 6 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 2 medium Tomatoes(diced)
- 1 cup Coriander leaves(chopped)
- 1/2 cup Mint leaves(chopped)
- 3 tbsp Mandi spice mix(see notes for homemade mix)
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 4 whole Cardamom pods
- 3 whole Cloves
- 1 inch Cinnamon stick
- 4 tbsp Ghee or clarified butter
- to taste Salt
- to taste Black pepper
- 1 piece Charcoal(for smoking)
- 1 tbsp Vegetable oil(for smoking)
👨🍳 Instructions
- 1
Prepare the stuffing: Sauté chopped onions in ghee until golden brown. Add minced garlic and grated ginger, sauté for another minute until fragrant. Stir in diced tomatoes and cook until softened. Add chopped coriander and mint, along with half of the Mandi spice mix, turmeric, cumin, coriander powder, salt, and pepper. Cook for 5-7 minutes until the mixture thickens. Set aside to cool.
⏱️ 15 minutes - 2
Prepare the lamb: Rinse the lamb thoroughly and pat dry. Make deep incisions all over the lamb. In a bowl, mix the remaining Mandi spice mix, salt, pepper, turmeric, cumin, and coriander powder with a little oil to form a paste. Rub this paste all over the lamb, ensuring it gets into the incisions.
⏱️ 10 minutes - 3
Stuff the lamb: Carefully stuff the cooled onion-tomato mixture into the incisions and cavity of the lamb. Secure any openings with toothpicks or kitchen twine to prevent the stuffing from falling out.
⏱️ 10 minutes - 4
Cook the lamb: Traditionally, this dish is cooked in a tandoor or underground oven. For a modern approach, preheat your oven to 150°C (300°F). Place the stuffed lamb on a rack in a large roasting pan. Add about 2 cups of water to the bottom of the pan to create steam. Cover the lamb tightly with foil.
⏱️ 3-4 hours - 5
Cook the rice: While the lamb is cooking, rinse the soaked basmati rice and drain well. In a separate pot, heat some ghee or oil. Add the whole cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant. Add the drained rice and sauté for 2-3 minutes. Add 4 cups of water or broth and salt. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked and the water is absorbed. Fluff with a fork.
⏱️ 20 minutes - 6
Basting and finishing: After 3-4 hours, the lamb should be very tender. Remove the foil. If desired, increase the oven temperature to 200°C (400°F) for the last 15-20 minutes to crisp up the skin. Baste the lamb with its own juices from the pan.
⏱️ 20 minutes - 7
Smoking (optional): Once the lamb is cooked, carefully remove it from the oven. Place a small heatproof bowl with the charcoal inside the lamb's cavity or on the side. Drizzle a tablespoon of vegetable oil over the hot charcoal to create smoke. Immediately cover the lamb and the bowl with foil or a lid to trap the smoke. Let it infuse for 10-15 minutes.
⏱️ 15 minutes - 8
Serve: Remove the stuffing and charcoal. Carve the lamb and serve hot over the cooked basmati rice. Garnish with fresh coriander and mint, if desired.
💡 Pro Tips
- ✓Ensure the lamb is thoroughly cleaned and butterflied for even cooking.
- ✓The Mandi spice mix is crucial for authentic flavor. Adjust spices to your preference.
- ✓If you don't have a tandoor, a conventional oven works well, but achieving the smoky flavor requires the final smoking step.
- ✓Don't overcook the rice; it should be fluffy and separate.
🔄 Variations
- Add dried fruits like raisins or apricots to the stuffing for sweetness.
- Use a whole chicken instead of lamb for a quicker version.
- Serve with a side of tomato-chili sauce (dagga).