Mandi Nasi Kambing (Yemeni Spiced Rice with Lamb)

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• 1kg goat or lamb meat, cut into large pieces (ribs or shoulder)
• 400g basmati rice, soaked for 30 minutes
• 2 tsp Hawaij spice blend: ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp black pepper
• 1/2 tsp ground cloves
• 3 onions, chopped
• 5 clove garlic
• 3 tomatoes, chopped
• 3 tbsp ghee (samin) or vegetable oil
• to taste Salt
• 1.5 liter Broth: leftover goat/lamb bones and water
• Toppings: fried shallots, raisins, toasted almonds

👩‍🍳 Instructions

1. 1 Simmer the goat/lamb bones with onion and salt for 1 hour to make broth, then strain
2. 2 Rub the goat/lamb meat with the hawaij spice mixture and salt, let it rest for 1 hour
3. 3 Sauté onion and garlic in ghee until fragrant and golden brown
4. 4 Add the tomatoes and cook until softened
5. 5 Add the meat and sauté briefly
6. 6 Pour in the broth until the meat is submerged, then cook over low heat for 1.5-2 hours until very tender
7. 7 Remove the meat, strain the broth, and measure out 800ml to cook the rice
8. 8 Cook the basmati rice with the seasoned broth until done
9. 9 Transfer the rice to a baking pan, then place the meat on top of the rice
10. 10 Bake in the oven at 200°C (400°F) for 15-20 minutes for a roasted, smoky effect
11. 11 Sprinkle with fried shallots, raisins, and toasted almonds
12. 12 Serve with pickled onions and zhoug sauce (Yemeni green chili sauce)

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📊 Nutrition Facts / serving

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