Mandi-Spiced Lamb Shoulder, Slow-Cooked
A Yemeni classic built on Halal Urban Fresh Meats' own mandi spice blend — lamb shoulder braised low and slow over fragrant rice.
Ingredients
- 3 lb lamb shoulder, bone-in, cut into large pieces$14.89
- 3 tbsp mandi spices
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 cups chicken or beef broth
- 2 cups basmati rice, rinsed
- 3 tbsp ghee or butter
- 2 tsp salt
Prices from the merchant’s current catalogue.
Mandi is a slow-cooked rice-and-meat dish from Yemen and the wider Gulf, and the spice blend is what makes it — Halal Urban's own mix layers cardamom, dried black lime (loomi), cinnamon, cloves, cumin, and turmeric into something warm and a little smoky. Traditionally the meat cooks over the rice in a pit or tandoor so the drippings season the grain as it steams; this stovetop version gets most of the way there by finishing the rice in some of the braising liquid instead.
The pre-made blend isn't in the shop yet — until it is, mix your own: 1 teaspoon each ground cardamom, cumin, and turmeric, 1/2 teaspoon each cinnamon and cloves, and a pinch of dried black lime (loomi) if you have it. Whole black lime, cracked open, works even better than ground.
Method
- 1
Pat the lamb shoulder pieces dry and season generously with 2 tablespoons of the mandi spices and 1 teaspoon of the salt.
- 2
Melt half the ghee in a heavy pot over medium-high heat and brown the lamb on all sides, in batches if needed. Set aside.
- 3
In the same pot, soften the onions and garlic for about 5 minutes, then stir in the tomato paste and the remaining tablespoon of mandi spices.
- 4
Return the lamb to the pot, pour in the broth, and bring to a simmer. Cover and cook on low heat — stovetop or in a 325°F (165°C) oven — for about 2.5 to 3 hours, until the lamb is fork-tender.
- 5
About 25 minutes before the lamb is ready, cook the rinsed rice: melt the remaining ghee in a separate pot, toast the rice for a minute, then add water (or a cup of the braising liquid) and the remaining salt, and simmer covered until tender.
- 6
Spread the rice on a platter, top with the lamb and its braising liquid, and serve.
