Saucepan@saucepan · Shared this recipeFollowYemeni · main courseLamb Mandi with ShanksA traditional Yemeni dish of pressure-cooked lamb shanks served over spiced basmati rice with a smoky charcoal infusion and a spicy tomato sauce.servings4Original recipe on dimitrasdishes.comKeep this recipeAdd a copy of Lamb Mandi with Shanks to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 lamb shanks1 onion, quartered6 garlic cloves, grated1 cinnamon stick \, small4 green cardamom4 cloves1 tsp whole black peppercorns1 small Bay leaf1 and 1/2 teaspoon saltwater to cover1 tsp ground coriander1 tsp ground cumin1 tsp turmeric1 tsp paprika0.5 tsp ground cinnamon0.5 tsp ground black pepper3 cup Basmati rice1 small onion finely chopped3 tbsp olive oil1 tomato, finely chopped4 cup lamb broth2 tsp slat, or to tastepinch of saffron, optionaltomato sauce, Daqoos1 piece natural charcoal, hickory wood1 tsp oil or butter to create smokeStepsClear checksTap an ingredient or step to check it off.1Step 1: In a pressure cooker/Instant Pot, brown the lamb on the Saute setting. Add all of the remaining lamb ingredients and cover with water. Pressure cook for 45 minutes. Slow release and strain the broth. Reserve for the rice. Transfer the lamb shanks onto a metal baking tray that is safe to go under the broiler.2Step 2: Combine all of the ground spices in a bowl and rub 2/3 of them onto the lamb or just sprinkle on both sides.3Step 3: 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. Add the tomato and remaining lamb mandi spice mix. Cook until the tomato softens. Drain the rice and add to the pot. Pour 4 cups of the broth and season with salt. Bring to a boil and reduce to a simmer. Cover the pot and cook for 18 minutes until the rice is done. Fluff.4Step 4: Broil the lamb in the oven until lightly charred and golden. About 5-7 minutes.5Step 5: Place a small heatproof bowl or 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.6Step 6: Fluff the rice and arrange on a serving platter. Top with lamb shanks. Garnish with toasted almonds, raisins, and fried onions if desired. Serve with the spicy tomato sauce and a fresh salad.getsaucepan.com/r/75535759-7c8e-4eb5-a232-73ca4cb51538 · Original: https://www.dimitrasdishes.com/lamb-mandi-with-shanks-yemeni-recipe/
