Small Heath Lamb Mandi
Tender, slow-cooked spiced lamb layered over fragrant, fluffy basmati rice infused with aromatic Yemeni spices and dry lime.
- Prep
- 25 min
- Cook
- 105 min
- Total
- 130 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Large lidded casserole dish
- •Frying pan
- •Fine mesh sieve
- •Baking foil
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 26 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 42 g
- calories
- 680 kcal
Instructions
- 1
Rub the lamb chunks evenly with one tablespoon of the mandi spice blend and half the salt.
- 2
Heat the vegetable oil in a large casserole dish on the hob over medium heat.
- 3
Brown the lamb pieces thoroughly on all sides until richly coloured, then transfer them to a plate.
- 4
Add the diced onion to the dish and fry for five minutes until soft and golden brown.
- 5
Stir in the grated garlic, ginger, cinnamon stick, pierced black limes, and remaining mandi spices for one minute.
- 6
Drain the soaked rice thoroughly and tip it into the casserole dish, stirring gently to coat the grains.
- 7
Pour in the boiling water and remaining salt, then nestle the browned lamb pieces and chillies on top.
- 8
Cover the casserole dish tightly with a double layer of baking foil and secure the lid over it.
- 9
Transfer the dish to a preheated oven at 160°C fan and bake undisturbed for ninety minutes.
- 10
Remove from the oven and allow to rest for ten minutes before gently fluffing the rice with a fork.
- 11
Scatter the toasted flaked almonds and raisins over the top just before serving directly from the dish.
Chef's tips
Soaking the basmati rice ensures long, fluffy grains that do not turn mushy in the casserole. Piercing the dried limes allows their deep, tangy citrus notes to infuse the cooking broth thoroughly. Keeping the foil tight prevents steam from escaping, guaranteeing tender meat.
Ingredient substitutions
- dried black limes → two strips of fresh lemon peel
- mandi spice blend → equal parts ground cumin, coriander, cardamom, and turmeric
- lamb shoulder → bone-in lamb shanks
Storage
Store cooled leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat in a covered baking dish at 160°C fan with two tablespoons of water until piping hot throughout.
Common mistakes to avoid
- •Lifting the casserole lid during baking, which releases crucial steam and dries out the rice.
- •Skipping the rice soaking step, resulting in unevenly cooked, hard grains.
- •Using lean boneless lamb cuts, which become dry and tough rather than meltingly tender.
Serving suggestions
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