⏱ 3 hrs 👥 8 servings
The crown jewel of Arabian cuisine — tender slow-roasted lamb infused with smoky spices over a bed of aromatic Shansley Basmati Rice, cooked in rich meat broth.
1Score the lamb leg deeply and rub all over with Shansley Pink Salt, mandi spices, and ghee. Marinate for at least 2 hours or overnight.
2In a large pot, bring 6 cups water to boil with onions, tomatoes, dried limes, bay leaves, and Shansley Pink Salt. Add the marinated lamb.
3Simmer lamb for 1.5–2 hours until very tender. Remove lamb (reserve 5 cups of the broth for the rice).
4Rinse and soak Shansley Basmati Rice for 30 minutes. Drain.
5In a large pot, heat ghee and fry the rice for 3 minutes. Pour in the reserved lamb broth. Add saffron water and raisins.
6Bring to boil, then place the cooked lamb on top of the rice. Cover tightly and cook on very low heat for 25 minutes.
7For authentic mandi, place a small cup of hot charcoal in the pot, drizzle with ghee, close lid for 5 minutes for the smoky flavour.
8Serve on a large tray — rice first, then the lamb on top. Garnish with fried almonds. Serve with yogurt sauce and salad.
