Easy Lamb Mandi Recipe – Authentic Flavor in the Oven

Lamb Mandi is one of the most luxurious dishes in the Arab table. The secret to its simplicity lies in cooking the rice and meat in one pot, allowing the rice to absorb the rich flavors of the meat. Today, we present the easiest oven method from Saidati Kitchen, giving you an authentic taste and perfect results.

Cooking Time

120 minutes

Serves

4 people

Ingredients for Easy Lamb Mandi

• 1 kg lamb (or goat with bones)

• Salt, to taste

• Black pepper, to taste

• 2 tablespoons butter (melted / for rubbing on the meat)

• ¼ cup saffron (soaked in water)

• 3 cups Basmati rice (long grain / washed and soaked for 30 minutes)

• 4 cups hot water (or as needed)

• 3 tablespoons vegetable oil

• 1 small onion (diced)

• 1 cinnamon stick

• 4 cardamom pods

• 3 cloves

• 1 dried lime (loomi)

• 1 teaspoon oil

• Nuts for garnish (fried almonds, cashews, raisins, optional)

• 1 piece of charcoal (lit)

Preparation Steps

1. Preheat the oven to the highest temperature, around 220°C (428°F).

2. Mix melted butter with salt, black pepper, and saffron water. Rub the mixture evenly over the lamb pieces.

3. In a deep oven tray, heat the oil and sauté the onion until soft.

4. Add the drained rice and whole spices (cinnamon, cardamom, cloves, loomi) along with salt. Stir for 2 minutes.

5. Pour in the boiling water so that it covers the rice about 2 cm above.

6. Cover the tray completely with aluminum foil. Use a fork or knife to make small holes in the foil to allow steam to pass and meat juices to drip onto the rice.

7. Place the seasoned lamb pieces on top of the perforated foil, then cover the meat with a second layer of foil (without holes) and seal tightly to ensure it cooks in its own steam.

8. Place the tray in the hot oven. Start at 220°C (428°F) for 20 minutes, then reduce to 170–180°C (338–356°F) and cook for 2.5–3.5 hours, depending on the size of the meat pieces.

9. Remove the tray from the oven, lift the top foil layer, and set the lamb aside.

10. Heat a piece of charcoal until glowing. Make a small hole in the middle of the rice and place a small piece of foil as a dish. Place the hot charcoal inside, drizzle a few drops of oil over it, and cover the tray tightly for 5–10 minutes to infuse the smoky flavor.

11. Transfer the rice to a large serving plate, place the lamb on top, and garnish with fried nuts.

This method ensures tender, flavorful lamb and perfectly aromatic rice, replicating the traditional Mandi taste at home with minimal effort.