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Lamb Mandi

An easy one pot recipe of rice and lamb, where the rice gets cooked at the same time as the meat, and collects all the juice from the meat. Simply spiced, traditional and delicious!
4.41 from 5 votes
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Course: Main Course
Cuisine: Middle Eastern
Keyword: lamb, middle eastern
Prep Time: 5 minutes
Cook Time: 3 hours
Servings: 6 people
Calories: 741kcal
Author: Farah Abumaizar


  • 3 cups long grain basmati rice, soaked and rinsed
  • 1 cinnamon stick
  • 3 whole cardamom pods
  • 1-2 bay leaves
  • 1 dried lemon (lumee) if you have it
  • 1 tbsp olive oil
  • 4.5 cups water
  • 1.5 kg lamb shoulder with bone, trimmed of fat
  • salt to season
  • pepper to season
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder


  • Heat oven to 220 C.
  • To a large, oven safe pot, add the rice, cinnamon stick, cardamom pods, bay leaves, and dried lemon if using. Drizzle the olive oil on top of the rice in the pot. Pour water on top of the rice.
  • Cover the pan tightly with foil, creasing the eges of the foil around the pan to ensure a tight fit, and stab the foil evenly with a skewer to get a distribution of holes in the foil.
  • Season the lamb shoulder all over with salt, pepper, cumin powder and coriander, and massage the spices into the meat. Place the spiced meat on top of the foil covering the rice. Place a piece of parchment paper over the meat, then cover tightly with more aluminum foil so you have a foil wrapped parcel of lamb on top of the foil covered pot of rice.
  • Cook for 3 hours, or until the lamb is cooked through and pulls easily off the bone with a fork. Fluff the rice, place on a serving platter, and serve with the lamb on top of the rice, garnished with toasted nuts and raisins, and fresh coriander and parsley if desired.
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Calories: 741kcal