One of the Arabian Peninsula’s best-known dishes, mandi features lamb slowly cooked in an underground oven and served with rice seasoned with a special spice blend. This recipe adapts the technique for a home oven to mimic the meat’s smoky aroma.
Rub the lamb leg with oil, the mandi spice blend, and salt.
Wrap the lamb tightly in foil and roast in an oven preheated to 150°C / 300°F for 2 hours, until tender. Uncover and roast for the final 15 minutes to brown the top.
Sauté the onion in a little oil. Add the rice, lamb stock, and saffron, cover, and cook over low heat for 18–20 minutes.
Spread the rice on a platter, arrange the shredded lamb on top, and serve hot.
Store in a covered container in the refrigerator for 3 days. It can be frozen for 2 months.
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