Lamb Mandi with Shanks (Yemeni recipe)

Tender lamb, fragrant basmati rice, and a blend of warm spices come together in this authentic Yemeni Lamb Mandi with shanks!

My lamb mandi with shanks is a traditional Yemeni recipe that my family loves. Slow-cooked, tender lamb, fragrant basmati rice, and a blend of warm spices come together for an authentic, flavorful dish perfect for sharing with family and friends. You can even swap out the lamb for chicken, beef, or fish!

The unique cooking method this dish has is what helps to make it so incredibly flavorful. Traditionally, the meat and rice are cooked in a pit or tandoor oven, allowing the juices from the meat to drip down onto the rice, infusing it with incredible flavor. I honestly can’t describe how flavorful the dish is, and I’m eager to show you how easy it is to make such crazy deliciousness.

Why will my family love this?

Double-cooked, double-seasoned

Tender, juicy, earthy,

Slightly sweet, warm spiced,

intensely flavored lamb shanks over

Soft, pillowy, smoky,

Lamb seasoning infused,

Tomato basmati rice.

What do I need for the lamb?

Lamb shanks – every time I get lamb shanks, I have my butcher cut them into smaller pieces because they’re easier to handle in the pot. However, the whole lamb shank is a more visually appealing presentation. I’ll leave it up to you to decide.

Onion -quartered or cut in half, like I do, to release all the delicious flavor, and you’ll discard them after you pressure cook the lamb shanks.

Garlic cloves -I throw them in whole because you don’t even need to cut them for them to work their magic.

Cinnamon stick – just a small one is all you need to achieve that sweet, cinnamon aroma.

Green cardamom -toss them in whole for a ton of warm, herb, citrusy spice.

Cloves -adds an even more intense sweet spice that rounds out the warm spices.

Whole black peppercorns -these add a little bite with a low heat for another layer of spice.

Bay leaf – I love the freshness this adds to all the warm spices, lightening them up.

Salt – season to your liking, as everyone tends to have a different palate when it comes to salt.

Water -to cover the meat completely for pressure cooking.

What’s in the Mandi spice blend?

Ground coriander -you may be surprised by how citrusy sweet this is with earthy, nutty notes.

Ground cumin -even though cumin has a citrus note, it’s much stronger, warmer, and earthier.

Turmeric adds a subtle bitterness to balance out the sweet notes and introduces more earthy pepperiness.

Paprika -be sure to use sweet paprika for a mild, fruity flavor. Smoked paprika will definitely change the flavor.

Ground cinnamon -my kids don’t care for cinnamon in savory dishes, and if you add too much, it’s overpowering. So, you’ll only need a little to add the sweet, warm, woody spice.

Ground black pepper -freshly cracked pepper somehow adds freshness, even though it’s peppery. lol

What do I need for the rice?

Basmati rice -I like to rinse it until the water runs clear to remove any excess starch.

Small onion -finely chopped to flavor the rice without being too chunky.

Olive oil – use a good-quality, flavorful oil to add richness to the rice.

Tomato -finely chopped fresh tomato brightens and freshens the whole dish.

Lamb broth -take it straight from the instant pot broth, so it has all the wonderful flavors you cooked the lamb in.

Salt -to taste, but I usually add a teaspoon per cup of rice.

Pinch of saffron -this is optional, but adds so much flavor. You’ll add two pinches to a bowl and cover it with steaming hot water to create a saffron broth that adds beautiful color to the rice.

Tomato sauce (Daqoos) -I love serving this with my lamb Mandi with shanks. It goes so well together.

What do I need for the traditional smoky aroma?

Natural charcoal (Hickory wood) -traditionally from Mandi, there’s a smokiness in this dish, so get some wood charcoal to create that.

Oil or butter -to drizzle over the charcoal and create the perfect amount of smoke you’re looking for.

How do you cook the lamb?

In a pressure cooker/Instant Pot, brown the lamb on the sauté setting. Add all of the remaining lamb ingredients and cover with water. Pressure cook for 45 minutes. Slowly release and strain the broth to reserve for the rice. Transfer the lamb shanks to a metal baking tray that is safe for use under the broiler.

What’s the best way to prepare the Mandi rice?

Combine all the ground spices in a bowl and rub 2/3 of them onto the lamb, or sprinkle them evenly on both sides.

Is there a special way to make the rice?

In a pot or Dutch oven, heat the olive oil and add the onion. Cook until soft and golden. Add the garlic and warm through until fragrant. Then, add the tomato and remaining lamb mandi spice mix. Cook until the tomato softens. Drain the rice and add it to the pot. Pour 4 cups of the broth and season with salt. Bring to a boil and reduce it to a simmer. Cover the pot and cook for 18 minutes, or until the rice is tender and fluffed.

Why do I need to broil the lamb?

Broil the lamb shanks in the oven until lightly charred and golden. About 5-7 minutes.

What if I want to infuse my lamb with smoke?

Place a small heatproof bowl or a piece of foil in the center of the cooked rice. Heat a piece of charcoal over the flame until red-hot. Place the charcoal into the foil and immediately add the oil or butter over the charcoal. Quickly cover the pot for 5-7 minutes to allow the rice to absorb the smoke. You’ll end up with a true, traditionally flavored lamb Mandi with shanks.

How do I serve lamb mandi with shanks?

Fluff the rice and arrange it on a serving platter. Top with the lamb shanks. Garnish with toasted almonds, raisins, and fried onions if desired. Serve with the spicy tomato sauce and a fresh salad.

Do you have more lamb recipes?

One-Pot Lamb Pilaf

Lamb Kapama: Greek-Style Sunday Sauce

Greek Lamb Burgers with Feta and Tzatziki

Lamb Kleftiko: Greek Lamb Cooked in Parchment Paper

Lamb Kebab Yiaourtlou

Fasolakia me Arni: String Beans & Lamb Stew

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