Lamb Mandi

Ingredients

• 1.4 kg bone-in lamb shoulder, cut into 4 large pieces
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground black pepper
• 2 tsp ground cardamom
• 2 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tbsp salt
• 3 tbsp ghee, melted
• 500 g basmati rice
• 1 large onion, quartered
• 6 garlic cloves
• 2 dried limes, pierced
• 2 bay leaves
• 1 large pinch saffron threads
• 3 tbsp hot water
• 50 g flaked almonds
• 50 g raisins
• 1 lump natural charcoal, about the size of an egg
• 1 tbsp butter

Before you cook

• Mix the cumin, coriander, black pepper, cardamom, turmeric, cinnamon, cloves and salt in a bowl to make the hawaij rub.
• Score the lamb pieces about 1 cm deep and rub the spice mix and melted ghee into every surface and cut, then leave at room temperature for 30 minutes.
• Rinse the basmati until the water runs clear, then soak it in cold water for 30 minutes and drain.
• Steep the saffron threads in 3 tablespoons of hot water.
• Pierce the dried limes twice each with a knife tip.

Steps

1. Heat the oven to 160C.
2. Put the quartered onion, garlic cloves, dried limes and bay leaves into a deep roasting tin and pour in 1.2 litres of water.
3. Set a wire rack over the tin and lay the lamb pieces on it so they sit above the liquid.
4. Cover the whole tin tightly with two layers of foil, sealing the edges hard against the rim.
5. Roast for 2 hours 30 minutes, until the lamb pulls away from the bone with almost no resistance.
6. Lift the rack with the lamb onto a tray and cover it loosely with foil to keep warm.
7. Strain the liquid from the tin into a jug and skim off most of the fat from the surface, keeping about 3 tablespoons.
8. Measure out 800 ml of the strained stock and pour it into a heavy pot with the reserved fat.
9. Bring the stock to a rolling boil and taste it, adding salt until it is a little saltier than you would drink.
10. Tip in the drained rice, stir once, then spoon the saffron water over the surface in streaks.
11. Cook uncovered over medium heat for about 8 minutes, until the liquid has dropped to the level of the rice.
12. Cover the pot with a tight lid, turn the heat to its lowest setting and steam for 15 minutes.
13. Take the pot off the heat and let it stand, still covered, for 10 minutes.
14. Heat the grill to high and put the lamb underneath for 6 to 8 minutes until the crust darkens and crisps.
15. Light the charcoal lump on a gas ring or under the grill until it glows red all over.
16. Fluff the rice with a fork and pile the lamb on top in a wide pot or tray.
17. Set a small metal bowl in the centre of the rice, drop in the glowing charcoal and lay the butter on it.
18. Cover the pot immediately with a lid the moment the butter starts to smoke and leave it sealed for 5 minutes.
19. Toast the flaked almonds in a dry pan for 2 minutes, then add the raisins for 30 seconds until they puff.
20. Lift the lid, remove the bowl of charcoal, scatter over the almonds and raisins and serve.