Riyadh Style Lamb Mandi
A fragrant and flavorful rice dish cooked with tender lamb, infused with a unique blend of spices characteristic of Riyadh. The lamb is typically slow-cooked to perfection, resulting in a melt-in-your-mouth texture, served over aromatic basmati rice.
🧂 Ingredients
- 1.5 kg Whole lamb shoulder
- 500 g Basmati rice
- 2 large Onions(finely chopped)
- 5 cloves Garlic cloves(minced)
- 2 medium Tomatoes(pureed)
- 4 tbsp Vegetable oil
- 3 tbsp Riyadh Mandi spice mix(a blend of cumin, coriander, cardamom, cloves, cinnamon, black pepper, and dried lime)
- 1 tsp Turmeric powder
- to taste Salt
- 750 ml Water(for cooking rice)
- 50 g Raisins(optional, for garnish)
- 50 g Toasted almonds(optional, for garnish)
👨🍳 Instructions
- 1
Preheat your oven to 160°C (320°F).
💡 Tip: Ensure oven is fully preheated before placing the lamb. - 2
In a large oven-safe pot or Dutch oven, heat vegetable oil over medium heat. Sauté the chopped onions until softened, about 5-7 minutes.
⏱️ 7 minutes - 3
Add minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 4
Stir in the pureed tomatoes, Riyadh Mandi spice mix, turmeric, and salt. Cook for 5 minutes, stirring occasionally.
⏱️ 5 minutes - 5
Place the lamb shoulder into the pot, ensuring it's well-coated with the spice mixture. Add about 1 cup of water, cover tightly, and transfer to the preheated oven.
💡 Tip: Use a tight-fitting lid or aluminum foil to seal the pot. - 6
Slow-cook the lamb for 2 to 2.5 hours, or until it is very tender and easily pulls apart.
⏱️ 2 hours 30 minutes💡 Tip: Check periodically and add a little more water if the pot becomes dry. - 7
While the lamb is cooking, rinse the basmati rice thoroughly until the water runs clear. Drain well.
💡 Tip: Rinsing removes excess starch, preventing mushy rice. - 8
In a separate pot, combine the rinsed rice, 750ml of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked.
⏱️ 20 minutes - 9
Once the lamb is cooked, carefully remove it from the pot and set aside. Skim off any excess fat from the cooking liquid.
💡 Tip: You can shred or serve the lamb whole. - 10
Fluff the cooked rice with a fork. Serve the rice on a large platter, and top with the tender lamb. Garnish with raisins and toasted almonds if desired.
💡 Tip: The cooking liquid can be served on the side as a sauce.
💡 Pro Tips
- ✓The quality of the Mandi spice mix is crucial for authentic flavor.
- ✓Ensure the lamb is cooked until fork-tender for the best texture.
- ✓For a smoky flavor, some traditional methods involve placing the pot over hot coals briefly after cooking.
🔄 Variations
- Add a few dried limes (loomi) to the lamb while it's braising for a citrusy note.
- Incorporate a pinch of saffron threads into the rice water for added color and aroma.