Mandi

Preheat the oven to 425°F (428°F).

In a small bowl, combine the ghee, olive oil, saffron petals, salt, and black pepper powder to form a fragrant paste.

Rub the paste evenly over all lamb pieces, ensuring thorough coating.

Place the lamb on a roasting tray and roast at 425°F for 20 minutes.

Reduce the oven temperature to 175‑350°F (347‑356°F) and continue roasting for an additional 3 hours, or until the meat is fork‑tender.

While the lamb roasts, prepare the aromatics: add bay leaves, cinnamon sticks, cardamom pods, cloves, and lumis (if using) to a small pot of water; simmer for 10 minutes to extract flavors, then set aside.

For the Sahawuq sauce, sauté tomatoes, chilies, garlic cloves, and cumin in a little oil over medium heat until softened.

Stir in the coriander and a splash of water; simmer until the mixture thickens into a rich sauce.

When the lamb is done, remove it from the oven and let it rest, covered, for 10 minutes.

Meanwhile, cook the rice in a pot of salted boiling water until just tender, then drain well.

Spread the cooked rice on a baking tray, drizzle with the prepared Sahawuq sauce, and arrange the roasted lamb pieces on top.

Bake the assembled dish at 425°F for 15 minutes, then lower the temperature to 325°F (320°F) and bake for an additional 30 minutes to allow the flavors to meld.

Remove from the oven, let rest briefly, and serve the Mandi hot, garnished with fresh herbs if desired.