Mandi
Mandi is a fragrant Middle Eastern lamb and rice dish that blends aromatic spices with a rich tomato‑chili sauce. The slow‑roasted lamb becomes melt‑in‑your‑mouth tender, while the saffron‑infused rice absorbs the savory flavors, making it perfect for a family gathering or special occasion.
Maker: Mohammed Moosa
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
3 hr 50 min estimated total time for 8 servings.
Explore related saves
Ingredients
- 2 tbsp ghee
- 2 tbsp olive oil
- 1 tsp saffron petals
- to taste salt
- 1 tbsp black pepper powder
- 4 2/5 lb lamb
- 2 cup rice
- 4 bay leaves
- 2 cinnamon sticks
- 4 cardamom pods
- 3 cloves
- 2 lumis
Sahawuq Sauce
- 3 tomatoes
- 3 chilies
- 2 garlic cloves
- 1 tsp cumin
- 1 bunch coriander
- 2 tbsp water
Instructions
- 1Preheat the oven to 428°F (428°F).
- 2In a small bowl, combine the ghee, olive oil, saffron petals, salt, and black pepper powder to form a fragrant paste.
- 3Rub the paste evenly over all lamb pieces, ensuring thorough coating.
- 4Place the lamb on a roasting tray and roast at 428°F for 20 minutes.
- 5Reduce the oven temperature to 175‑356°F (347‑356°F) and continue roasting for an additional 3 hours, or until the meat is fork‑tender.
- 6While 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.
- 7For the Sahawuq sauce, sauté tomatoes, chilies, garlic cloves, and cumin in a little oil over medium heat until softened.
- 8Stir in the coriander and a splash of water; simmer until the mixture thickens into a rich sauce.
- 9When the lamb is done, remove it from the oven and let it rest, covered, for 10 minutes.
- 10Meanwhile, cook the rice in a pot of salted boiling water until just tender, then drain well.
- 11Spread the cooked rice on a baking tray, drizzle with the prepared Sahawuq sauce, and arrange the roasted lamb pieces on top.
- 12Bake the assembled dish at 428°F for 15 minutes, then lower the temperature to 320°F (320°F) and bake for an additional 30 minutes to allow the flavors to meld.
- 13Remove from the oven, let rest briefly, and serve the Mandi hot, garnished with fresh herbs if desired.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Mandi?
- About 3 hours 50 minutes in total: 20 minutes of prep and 3 hours 30 minutes of cooking.
- How many servings does this Mandi recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Mandi recipe come from?
- It was shared by Mohammed Moosa on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.