Fragrant slow-cooked meat and rice baked in a pit

Preheat your oven to 160°C. Cut the lamb shoulder into large pieces. Season generously with salt, black pepper, and 1 tablespoon of the Mandi spice mix.

In a large, oven-safe Dutch oven or heavy pot with a tight-fitting lid, heat the ghee over medium-high heat. Sear the lamb pieces on all sides until nicely browned. Remove the lamb and set aside.

Add the chopped onion to the same pot and sauté until softened, about 5-7 minutes. Add the minced garlic and the remaining 1 tablespoon of Mandi spice mix, cooking for another minute until fragrant.

Rinse the basmati rice thoroughly under cold water until the water runs clear. Drain well. Spread the rinsed rice evenly over the sautéed onions and spices in the pot. Nestle the seared lamb pieces on top of the rice.

Pour the hot broth over the lamb and rice. Add the dried black limes and scatter the saffron threads over the top. Bring the liquid to a gentle simmer on the stovetop.

Cover the pot tightly with its lid (or use foil under the lid for an extra-tight seal). Transfer the pot to the preheated oven and bake for 3.5 to 4 hours, or until the lamb is fall-apart tender and the rice is cooked through and fluffy.

Once cooked, remove the pot from the oven and let it rest, covered, for 15-20 minutes. Gently fluff the rice with a fork, being careful not to mash it. Serve the Mandi hot, garnished with fresh cilantro.