🍖 Lamb Mandi

Method

1. Score the 2 kg bone-in lamb deeply, rub it with the 2 tbsp ghee, 1 1/2 tbsp kabsa spice and salt (and crushed garlic if using), and leave to marinate for at least 1 hour.

2. Preheat the oven to 160°C, put the lamb in a deep tray with 1 cup of water and cover tightly with foil.

3. Roast for 3 hours until the meat is tender and comes off the bone easily.

4. Half an hour before the meat is done, soak the 4 cups of basmati rice in warm water for 20 minutes, then rinse and drain, and chop the onion.

5. Spoon 2 tbsp of the fat from the top of the tray juices into a pot and cook the onion in it over medium heat for 5 minutes until soft and pale golden.

6. Pour in 5 cups of water and add the remaining spice, 6 cardamom pods, the 2 pierced dried limes, 2 bay leaves and salt, then the tray juices, and bring to a boil over high heat.

7. Add the rice and boil uncovered for 5 minutes until the water drops and holes appear on the surface (sprinkle the saffron over it if using).

8. Cover the pot tightly and reduce the heat to low for 25 minutes until the rice is cooked and fluffy.

9. Meanwhile uncover the lamb, raise the oven to 220°C and brown it for 10 minutes until the top is well coloured.

10. If using charcoal: place a glowing coal in a small bowl on top of the rice, drip a little lamb fat on it and close the lid for 10 minutes, then remove the bowl.

11. Spoon the rice onto a large platter, place the lamb on top, garnish with almonds if using, and serve hot.

💡 2 more secrets for this dish in the Tahwa app (Plus).