Gluten-Free Mandi with Lamb
A traditional Yemeni and Saudi dish of tender lamb and fragrant rice, cooked in a tandoor-style oven and adapted to be gluten-free using naturally gluten-free rice.
Ingredients
- about 1360 g Lamb shoulder
- 3 cups Basmati rice
- 3 tbsp Mandi spice mix
- 0.5 tsp Saffron threads
- 1 tbsp Rose water
- 3 tbsp Vegetable oil
- 1 large Onion
- 4 cloves Garlic
- 2 tsp Salt
- 1 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Marinate the lamb shoulder with mandi spice mix, salt, and pepper. Let it marinate for at least 2 hours.
- 2Soak basmati rice for 30 minutes, then drain.
- 3In a large pot (ideally suitable for oven), heat vegetable oil. Add chopped onion and garlic, and sauté until softened.
- 4Add the marinated lamb shoulder to the pot and brown on all sides.
- 5Add enough water to cover the lamb. Bring to a boil, then reduce heat, cover, and simmer for 2 hours, or until the lamb is very tender.
- 6Remove the lamb from the pot and set aside. Strain the broth to remove any solids.
- 7Add the soaked and drained basmati rice to the strained broth. The liquid level should be about 2.54 cm above the rice. Add saffron threads and rose water.
- 8Place the lamb on top of the rice. Cover the pot tightly with foil and bake in a preheated oven at about 165°C (160°C) for 30 minutes, or until the rice is cooked and fluffy.
- 9Shred the lamb before serving. Serve the lamb and rice together.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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