Mandi Lahm (Yemeni Spiced Lamb and Rice)
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Ingredients
- 900 g lamb shoulder joint
- 350 g basmati rice
- 1 onion, finely chopped
- 4 green cardamom pods
- 0.5 tsp ground cinnamon
- 0.125 tsp saffron threads
- 3 tbsp vegetable oil
- 600 ml lamb stock
Nutrition (per serving)
- Calories
- 1009 kcal
- Protein
- 47.3 g
- Carbohydrate
- 72.1 g
- of which sugars
- 2.5 g
- Fat
- 58.5 g
- of which saturates
- 23.6 g
- Fibre
- 2 g
- Salt
- 1.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3). Rub the lamb shoulder with 1 tablespoon of the oil and half the cardamom pods (lightly crushed), cover tightly with foil and roast for 1 hour until very tender, then uncover and roast for 10-15 minutes more until deeply golden.
- 2
Meanwhile fry the onion in the remaining oil in a large pot for 5 minutes, then add the remaining cardamom pods, cinnamon and lamb stock and bring to a simmer.
- 3
Soak the saffron threads in 1 tablespoon of hot water and stir in.
- 4
Rinse the basmati rice and add to the pot, cover and cook over a low heat for 15-18 minutes until the rice is tender and fragrant.
- 5
Shred or slice the lamb.
- 6
Fluff the rice onto a platter and top with the lamb to serve.
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