Yemeni Mandi

Ingredients

• 3 lb lamb shoulder or leg, bone-in
• 1 cup plain yogurt
• juice of 1 lemon
• 2 tbsp hawaij spice blend, divided
• 4 cloves garlic, minced
• 2 tbsp oil
• 2 cups basmati rice
• 3 tbsp oil
• 1 onion, sliced
• 1/2 tsp saffron threads, soaked in 2 tbsp warm water
• 3 cups water or stock
• salt, to taste
• 1 piece lump charcoal
• 1 tsp oil

Before you cook

• Combine the yogurt, lemon juice, 1 tablespoon of the hawaij, garlic, and oil in a bowl and rub it all over the lamb.
• Cover and marinate the lamb in the fridge for at least 2 hours or overnight.
• Rinse the basmati rice until the water runs clear.

Steps

1. Preheat the oven to 325°F (165°C).
2. Place the marinated lamb on a rack over a roasting pan with a little water in the bottom.
3. Cover the pan tightly with foil.
4. Roast until the lamb is very tender, about 2 hours.
5. Heat the oil for the rice in a pot over medium heat.
6. Add the sliced onion and cook until golden, about 8 minutes.
7. Stir in the remaining hawaij and cook for 30 seconds.
8. Add the rinsed rice and stir to coat it in the oil.
9. Pour in the water or stock and the saffron water.
10. Season with salt, bring to a boil, then cover and reduce the heat to low.
11. Cook the rice until tender, about 15 minutes, then remove it from the heat.
12. Spread the cooked rice over a large serving platter.
13. Uncover the lamb and set it on top of the rice.
14. Heat the piece of charcoal directly over a stove flame until it glows red.
15. Set the glowing charcoal into a small metal bowl and drizzle it with a few drops of oil.
16. Place the bowl on the platter next to the lamb and cover the whole platter loosely with foil for 5 minutes.
17. Remove the charcoal bowl and foil before serving.