Yemeni Mandi

Ingredients

• 3 cups basmati rice, soaked
• 3 lbs lamb, bone-in pieces
• 2 onions, chopped
• 2 tbsp mandi spice blend (hawaij)
• Pinch of saffron, bloomed
• 4 tbsp ghee
• Salt, to taste

Instructions

1. 1Rub the lamb with mandi spice, salt, and half the saffron water, and marinate 1 hour.
2. 2Sear the lamb in ghee until browned, then add onions and water to cover; simmer until nearly tender, about 45 minutes.
3. 3Remove the lamb and add the soaked rice to the broth, cooking covered until tender.
4. 4Traditionally, suspend the lamb over the rice pot (or a smoking pit) so the smoky drippings flavor the rice as it steams; alternatively, roast the lamb separately at 375°F until deeply browned and tender.
5. 5Fluff the smoky rice and mound onto a large platter.
6. 6Top with the roasted lamb and drizzle with remaining saffron water before serving.

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