Delicious Lamb Mandi Authentic Yemeni Recipe | "Mutton Mandi A Traditional Arabian Dish| لحم مندی 🐑
Recipe Information
Mutton Mandi
Cultural Context
Mutton Mandi hails from the Arabian Peninsula, particularly Yemen, where it is a traditional dish often served during special occasions and gatherings. It reflects the region's rich culinary heritage, showcasing the use of aromatic spices and the communal aspect of dining. Today, Mandi has gained popularity across the Middle East and beyond, with variations appearing in many countries, adapting to local tastes while preserving its essence.
mutton
🥗Healthier: chicken
💰Cheaper: goat
Chicken is leaner and more affordable than mutton.
basmati rice
🥗Healthier: quinoa
💰Cheaper: long-grain rice
Quinoa offers more protein, while long-grain rice is often less expensive.
saffron
🥗Healthier: turmeric
💰Cheaper: yellow food coloring
Turmeric adds color and is more accessible.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt is thicker and healthier, while sour cream is budget-friendly.
In a grinder add coriander seeds, cumin seeds, black pepper, cloves, fennel seeds, black cardamom, green cardamom, cinnamon sticks, star anise, ginger powder and curry leaves. Grind all these ingredients well until you get a fine powder. Your masala is ready set aside.
In a bowl mix lemon juice, ginger garlic paste, green chili paste, mandi masala and mix well. Take mutton leg and place deep cuts on it. Sprinkle salt all over leg properly. Then drizzle prepared mixture on leg, wrap it in aluminum foil and marinate it for 6 to 8 hours or overnight in refrigerator.
Take a big pot heat oil and sauté onion in it until translucent for 2 to 3 minutes. Place marinated mutton leg in it and cook both sides for 4 to 5 minutes. Then add water, salt and bring it to boil on medium low flame. When water starts boiling, cover the lid and let it boil for 1 hour at least or until it’s tender on medium high flame. Take out the leg and separate the stock for later use.
In a bowl mix butter and mandi masala until well combined. Brush this mixture on boiled mutton leg properly. Preheat your oven and bake mutton leg at 180 degrees for 20 to 25 minutes until brown.
Heat oil in a pan, sauté cumin seeds, bay leaves, star anise and green cardamom in it for 1 to 2 minutes. Then add green chili paste, black pepper, salt and cook for 2 to 3 minutes. In a bowl add rice and soak them for 20 to 25 minutes. Add leftover stock and bring it to boil. Then add socked rice and let it cook until water dries 80%. Add almonds, raisins, baked mutton leg and steam it for 10 to 12 minutes. When cooked, heat a coal and smoke your dish for another 5 minutes.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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