Saudi Slow-Braised Lamb and Saffron Rice

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This is the famous mandi of Saudi Arabia adapted for the home kitchen: bone-in lamb slow-braised with warm Arabian spices and dried black lime, then served over basmati rice that has absorbed the savory cooking broth. The platter is gently spiced, smoky, and finished with toasted nuts, raisins, and a squeeze of lemon.

Nutrition Facts

Per serving (estimated)

• 600 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 4 gSugar
• 32 gProtein
• 720 mgSodium
• 580 mgPotassium
• 85 mgCalcium
• 4.5 mgIron
• 7 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the lamb

• 3 lb bone-in lamb shoulder, trimmed and cut into 3-inch pieces
• 2 tbsp ghee or olive oil
• 2 tsp fine salt, divided

For the aromatic base

• 2 medium yellow onions, sliced
• 6 garlic cloves, smashed
• 1 tbsp grated fresh ginger
• 1 small green chili, slit lengthwise

For the spice blend

• 2 dried black limes (loomi), cracked with the side of a knife
• 1 cinnamon stick
• 6 green cardamom pods
• 4 whole cloves
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tsp ground cumin
• 1 tsp ground coriander

For the rice

• 5 cups water, plus more if needed
• 2 1/2 cups long-grain basmati rice, rinsed and soaked 20 minutes
• 2 tbsp ghee
• 1/2 tsp ground turmeric
• Generous pinch of saffron threads, bloomed in 2 tbsp warm water
• 1/2 tsp ground cardamom
• 1/4 tsp salt

For garnish and serving

• 1/3 cup blanched almonds, toasted
• 1/3 cup golden raisins, plumped in warm water
• 2 tbsp chopped fresh cilantro
• 1 lemon, cut into wedges
• 2 cups Daqqus-style chili-tomato sauce, optional

Directions

1. Pat the lamb dry and season with 1 tsp salt. Heat the ghee in a heavy Dutch oven over medium-high and sear the lamb in batches until deeply browned on all sides, about 8 minutes total; transfer to a plate as you go.
2. Reduce the heat to medium and add the onions, garlic, ginger, and green chili to the same pot. Cook, stirring, until softened and lightly golden, 6 to 7 minutes. Stir in the cracked black limes, cinnamon stick, cardamom, cloves, bay leaves, peppercorns, cumin, coriander, and the remaining 1 tsp salt; toast 1 minute until fragrant.
3. Return the lamb and any plate juices to the pot, pour in the 5 cups water, and bring to a boil. Skim the foam, cover, and simmer on low until the lamb is fork-tender, 90 to 100 minutes.
4. Lift the lamb out and keep it covered. Strain the broth through a fine mesh into a large measuring cup, skimming off excess fat; you need 4 cups (top up with water if short).
5. Bring the measured broth back to a boil in a wide pot with the ghee, turmeric, bloomed saffron, ground cardamom, and 1/4 tsp salt. Drain the rice, add it, and boil uncovered for 2 minutes. Reduce to the lowest heat, cover tightly, and steam 18 to 20 minutes until the grains are tender. Remove from the heat and rest, covered, 10 minutes.
6. Meanwhile, discard the bones and any large pieces of fat from the lamb, then shred or cut the meat into rough chunks; season to taste.
7. Mound the saffron rice on a large platter, pile the lamb over the top, and spoon a few spoonfuls of the strained broth over everything. Scatter with the toasted almonds, raisins, and cilantro, set lemon wedges on the side, and serve with the chili-tomato sauce.

Cook’s Notes

• Use bone-in lamb shoulder or shanks for the deepest broth; boneless leg also works but the broth will be lighter.
• Crack the dried black limes before adding so their tangy pulp infuses the broth – they are the signature flavor of this dish and worth sourcing.
• No Dutch oven? Sear in a skillet, then transfer to a slow cooker on low for 6 to 7 hours, or braise covered in a deep oven-safe pot at 325 F for 2 hours.
• For a smoky nod to pit-cooked mandi, place a small heatproof bowl with hot coals inside the pot after braising, drizzle 1 tsp ghee on the coals, cover tightly, and vent after 2 minutes.
• The lamb is even better the next day: store the meat and broth together in the fridge and reheat gently with a splash of water while you cook a fresh batch of rice.

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