Yemeni Lamb Mandi with Saffron Rice and Smoke

What you need

• 1.5 kg (3 lb 5 oz) bone-in lamb shoulder, cut into 6-8 large pieces
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground black pepper
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 5 tbsp ghee, 4 tbsp for the lamb, 1 tbsp for the nuts and raisins
• 1 large onion, sliced
• 4 cloves garlic, crushed
• 2 piece bay leaves
• 1 piece dried black lime, pierced with a knife
• 400 g (2 cups) basmati rice
• 1 pinch saffron threads
• 40 g (1/3 cup) flaked almonds
• 40 g (1/4 cup) raisins
• 1 piece natural lump charcoal, optional, for smoking
• salt, to taste

Method

Restated from the original video

1. 1

   Mix the cumin, coriander, turmeric, pepper, cardamom, cinnamon and cloves in a small bowl. Rub half of it and 2 tsp salt into the lamb and leave for 30 min.

2. 2

   Heat 3 tbsp of the ghee in a wide heavy pot over medium-high heat. Brown the lamb on all sides in batches, about 8 min per batch, and set it aside.

3. 3

   Cook the onion in the same pot until soft and golden, about 8 min, then stir in the garlic for 1 min.

4. 4

   Return the lamb to the pot with the bay leaves and dried lime. Add water to just cover and bring to a boil, skimming off the foam.

5. 5

   Cover and simmer on low heat until the lamb is very tender and pulls away from the bone, 1 h 30 min-1 h 45 min.

6. 6

   Meanwhile, rinse the rice until the water runs clear, then soak it for 30 min and drain. Stir the saffron into 3 tbsp hot water.

7. 7

   Lift the lamb onto a tray. Strain the broth, skim off the fat and measure out 700 ml (3 cups).

8. 8

   Heat the oven to 200 °C (400 °F). Brush the lamb with 1 tbsp ghee, sprinkle with the rest of the spice mix and roast until browned at the edges, 15-20 min.

9. 9

   Bring the measured broth to a boil in the pot. Add the rice and salt to taste, and cook without stirring until the liquid drops to the level of the rice and small holes appear, 8-10 min.

10. 10

    Cover the pot with a tea towel and a tight lid. Cook on the lowest heat for 12 min, then switch off and rest for 10 min.

11. 11

    Fry the almonds and raisins in 1 tbsp ghee for 2 min, until the almonds turn golden.

12. 12

    Fluff the rice and drizzle the saffron water over it. For the smoky flavor, heat the charcoal over a flame until glowing, set it in a small foil cup on the rice, add a few drops of ghee and cover the pot tightly for 10 min.

13. 13

    Pile the rice on a large platter, set the lamb on top and scatter with the almonds and raisins. Serve the leftover broth on the side.

Imported from butfirstchai.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.