Yemeni Mandi with Lamb and Ethiopian Spices

About this recipe

Dive into the aromatic world of Yemeni Mandi, a traditional lamb dish elevated with Ethiopian spices. Enjoy the tender lamb cooked with basmati rice, infused with a rich spice blend. Paired with injera, this dish promises a unique culinary journey, blending vibrant flavors and tender textures.

Ingredients

• 2 pounds lamb shoulder, cut into pieces
• 2 tablespoons Ethiopian spice blend
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 onions, sliced
• 4 cloves garlic, minced
• 2 cups basmati rice
• 4 cups chicken broth
• 1 cup water
• Injera, for serving

Directions

1. 1

   Mix lamb with Ethiopian spice blend, salt, and black pepper in a bowl.

2. 2

   Heat oil in a large pot, add onions and garlic, and cook until softened.

3. 3

   Brown lamb on all sides in the pot.

4. 4

   Add basmati rice, chicken broth, and water; bring to a boil.

5. 5

   Reduce heat to low, cover, and simmer until lamb is tender, about 1 hour.

6. 6

   Fluff the rice, then serve the mandi with injera.