Degchi
The lamb version of the famous Yemeni mandi: meat rubbed in warm spices and roasted until falling-apart tender, served on saffron rice cooked in its broth. A favourite for Friday family lunches and big gatherings across the Gulf.
Quick answer: 110 min in total · serves 4 · main ingredients: Mutton, Rice, Onion, Garlic · amounts in metric and US
Ingredients
- 1200 g 2.6 lb Mutton, large bone-in pieces
- 400 g 2 cup Rice
- 2 pc 2 pc Onion
- 5 clove 5 clove Garlic
- 1 tbsp 1 tbsp Ginger
- 2 tbsp 2 tbsp Mixed Arabic spice blend
- 1 pinch 1 pinch Saffron
- 3 tbsp 3 tbsp Clarified butter
- to taste to taste Salt
- 3 tbsp 3 tbsp Dry fruits (Optional)
Steps
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- Wash the basmati rice and soak it in water for 20 minutes.⏱ Soaking · 20 min
- Rub the lamb with half the spices, garlic and ginger and leave to marinate.⏱ Marinating · 30 min
- Heat ghee in a large pot and fry the sliced onion until golden.⏱ Frying onion · 6 min
- Add the lamb, the remaining spices, salt and enough water to cover (about 1.5 litres). Cover and simmer on low until very tender, roughly 1 to 1.5 hours depending on the cut.⏱ Simmering lamb · 60 min
- Lift out the lamb and strain the broth. Measure 3 cups (700 ml) for the 2 cups (400 g) of rice, about 1 : 1.5, and top up with water if short.
- Drain the soaked rice and add it to the broth. Bring to a boil.⏱ Bringing to a boil · 3 min
- Spread the rice and broth in a deep tray and cover tightly with foil. Place the lamb on a rack above the rice and roast at 200°C (400°F) for about 20 minutes, then uncover the meat for the last 5 minutes so the outside browns and turns crisp.⏱ Roasting together · 20 min
- Optional smoke: set a small heatproof bowl on the rice, add a piece of hot charcoal, drizzle a little oil on it, cover the tray at once and leave 3 to 5 minutes.⏱ Smoking · 4 min
- Fluff the rice gently with a fork, plate it with the meat on top and scatter the fried raisins and nuts on top.
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Frequently asked questions
How long does Lamb Mandi take?
110 minutes in total: about 20 minutes of prep and 90 minutes of cooking.
Is Lamb Mandi hard to make?
Degchi rates it medium. The method has 9 steps, and 7 of them have a timer you can start on this page.
How many people does Lamb Mandi serve?
This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.
Is Lamb Mandi halal, vegetarian or eggless?
It is marked halal in our recipe data. It is not vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.
What will I probably need to buy for Lamb Mandi?
Everyday staples that Degchi counts as pantry basics: mixed Arabic spice blend, salt. Spice-box items: saffron. Fresh items you will probably need to buy: mutton, onion, garlic, ginger, clarified butter. Lentils, grains and other dry goods: rice.
Any tips for making Lamb Mandi?
Cook the lamb until it nearly falls off the bone before it goes in the oven; the roast is for browning and smoke, not for tenderising. Rice rule: 2 cups (400 g) basmati to 3 cups (700 ml) strained broth, about 1 : 1.5, and keep the tray tightly covered while it steams.
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This recipe in other languages
Cooking terms in this recipe: Basmati rice
