Lamb Mandi (Sudanese Style)

This is our take on lamb mandi, which brings together the comforting flavours of a classic Middle Eastern dish with a Sudanese touch. Seasoned with Mama Maha’s Lamb Flavour Dust and slow-cooked until tender, the lamb infuses the rice with rich, aromatic spices in every bite. It could be the best dish of all time.

Ingredients

• 4  lamb shanks
  

• 2 tbsp Mama Maha’s Lamb Flavour Dust

• 2 large onion, chopped

• 4 cloves garlic, chopped

• 2 tbsp olive oil or ghee
  

• 8 cups of water (just to cover the lamb)

• 1 cinnamon stick

• 2 bay leaves

• Salt to taste

• Pinch of saffron

• 1 star anise

• 1 dried Lemon

• 4 cardamon pods

• palm full of coriander
  

• palm full of black pepper

Making the Rice:

• 2 cups of basmati rice

• Fresh cilantro or parsley for garnish

• A hand full of almonds and raisins 

• 4 cups of lamb broth (that you just made)

• 3 thai chilli peppers (optional... but not really)
  

Saffron Mix:

• 1/4 cups of lamb broth

• pinch of saffron

• salt to taste

• 2 tsp paprika
  

• 1 tbls ghee

Arab Salsa:

• 2 large tomatoes

• handful of cilantro

• salt to taste

• 1 thai chilli pepper

• half of a lemon

• half a shallot

• 1 tbls olive oil

• Garlic (optional)

INSTRUCTIONS

Prepare & Cook the lamb

• Season the lamb shanks generously with Mama Maha’s Lamb Flavour Dust and a pinch of salt.
• In a large pot or Dutch oven, heat olive oil or ghee over medium heat.
• Add the chopped onions and cook for about 5–7 minutes until softened and lightly golden.
• Add the garlic and cook for another minute until fragrant.
• Place the lamb shanks into the pot and lightly brown them on all sides.

Build the Broth

• Pour in 8 cups of water, just enough to cover the lamb.

Add:

• cinnamon stick
• bay leaves
• star anise
• dried lemon
• cardamom pods
• coriander
• black pepper
• pinch of saffron
• Bring everything to a gentle boil, then reduce heat to low.
• Cover and simmer for 2 hours, or until the lamb becomes tender.
• Once cooked, remove the lamb shanks and reserve 4 cups of the broth for the rice.

Prepare the Rice

• Rinse the basmati rice until the water runs clear.
• In a pot, add the 4 cups of reserved lamb broth and bring to a simmer.
• Add the rice and Thai chili peppers, raisins and almonds
• Cook on low heat for 12–15 minutes, until the rice is tender and the liquid has absorbed.

Make the Saffron

• In a small bowl combine:
• ¼ cup lamb broth
• pinch of saffron
• salt to taste
• 2 tsp paprika
• 1 tbsp ghee
• Mix well and drizzle over the rice once it is cooked.
• Cover the pot and let the rice steam for 5 minutes.

Prepare the Arab Salsa

• Finely chop:
• tomatoes
• cilantro
• shallot
• Thai chili
• Add to a bowl and mix with:
• salt to taste
• juice from ½ lemon
• 1 tbsp olive oil

Optional: add minced garlic for extra flavour.

Assemble the dish

• Spread the fragrant rice onto a large serving platter.
• Place the lamb shanks on top.
• Light charcoal, add olive oil and cover
• Serve with the Arab salsa on the side.