Tuesday, November 29, 2016

Mutton Mandi

Okay people let me make this clear.



Now that is settled. I am heading back to US tomorrow and this last thing that I cook before leaving has to be mutton because mutton/lamb sucks in the US. Food generally sucks in the US. US is like the Islamabad of food.

Anyway, I tried Chicken Mandi previously and loved it so much that I had to try it in mutton as well.

This recipe is completely different than the Chicken Mandi recipe and is very very easy than it as well. I saw this recipe in a youtube video. Tried it and it is amazing.


1 tablespoon coriander seeds roasted

1 tablespoon cumin seeds roasted

3 small pieces of cinnamon

4 green cardamoms

4 black cloves

2 bay leaves

half nutmeg

1 teaspoon of ginger powder

half tablespoon pepper corns


1 kilogram mutton with bones cut into 4 big pieces

2 cups rice

1 big onion finely chopped

1 ½ teaspoon (for meat marination) + 2 ½ teaspoons (for meat broth) Salt

half teaspoon turmeric powder

2 tablespoons(for frying) + 1/4th teaspoon(for charcoal smoke) ghee

1 tablespoon cooking oil

2 small pieces of cinnamon

2 small pieces of cardamoms

2 black cloves

1 and a half teaspoon red chili powder

1 teaspoon ginger powder

2 whole lemon

3 whole green chilies

50 grams almonds roasted

1 charcoal cube

First and foremost is to grind the Mandi spice.

This will make about 3-4 tablespoon of Mandi spice.

Add 1 heaped tablespoon of Mandi spice to the meat with 2 teaspoon salt and half teaspoon of turmeric.

Mix it well and let it marinate for 3 hours at least or overnight which is always preferred.

Now after 3 hours pour 2 tablespoon ghee and 1 tablespoon oil in a non-stick pan.

Fry the chopped onion for 1 minute. Add 2 cardamom, 2 cloves and 2 cinnamon sticks and fry for another 30 seconds.

Now add the marinated meat and fry for 3-5 minutes.

Add one and a half red chili powder and ginger powder. Mix well and add 1.5 liters of water.

Add lemons, green chilies and 2 and a half teaspoon of salt.

Close the lid.

Cook on medium heat till the mixture starts boiling and then simmer on low heat until the meat is tender.

Uncover the pan and take a piece of meat out to check if it is tender according to your desire.

If it is still not tender enough cook it for 15 more minutes. If it is tender then take out all the pieces of meat separately.

Add soaked rice to the mixture, cover the pan and cook on medium heat until the rice are cooked.

Now place the meat pieces over the rice and make room for a small bowl in the middle.

Heat a cube of charcoal and then place it in the bowl.

Drizzle half a teaspoon of ghee on that charcoal and it will start producing smoke.

Cover the pan and let the smoke infuse with the rice and meat for 5 minutes.

Uncover and Mutton Mandi is ready to be served.

Serve it with roasted almonds or any other dry fruit that you like and eat it like you've never eaten anything before.

Sunday, November 13, 2016

Vietnamese Shaking Beef

I love my beef in burgers the most but apart from the burger sometimes it is also good in Asian food.

Bo Luc Lac is a very weird name. It's like your hushing away your pet but it means Vietnamese Shaking Beef which is a Vietnamese style beef steak with a lemon juice dipping.

The beef that is used in this recipe is either fillet mignon, rib eye or tender sirloin. It should be cooked regarding your own choice of tenderness. Mostly people like it medium rare but I will cook it on low heat for about 30-45 minutes because I want the beef to melt in my mouth.

Extremely easy to make. Average new born can cook it easily. Extremely tasty as well.


450 grams beef cut in 1 inch cubes (fillet mignon, rib eye or tender sirloin)

1 teaspoon black pepper

1 tablespoon sugar

1 tablespoon soy sauce

1 tablespoon fish sauce

1 teaspoon oyster sauce

2 tablespoon vegetable oil

4 big garlic cloves chopped

3-4 green onions cut in half and chopped in 2 inch long pieces

1 medium sliced onion

half a cup of lemon juice

pinch of salt & pepper for the lemon juice

First we will marinate the beef in sugar, black pepper, soy sauce, fish sauce, oyster sauce and oil.

Put it in the refrigerator for 2 hours. You can do it over night as well but that is not required.

After 2 hours we start frying the beef in a tablespoon of oil.

Fry it for 3-4 minutes and if you like it medium rare you should cook it for a couple of more minutes but if you want it tender like me then add half a glass of water, cover the pan with a lid and let the steam do it's magic while letting the beef simmer for 30-45 minutes.

In these 30-45 minutes you can't sit around because there is work to be done.

GET YOUR LAZY BUM UP! and chop the green onions, the garlic cloves and make the lemon juice dip by squeezing half a cup of lemon juice and adding a pinch of salt and black pepper to it.

After 30-45 minutes have passed uncover the beef and if there is still a bit more liquid then cook it on high heat to dry it up. When little sauce is renaming add the chopped onion, green onions and the garlic.

Stir fry this for a minute and Vietnamese Shaking beef is ready to be served.

The traditional way to serve it is over a bed of sliced tomatoes.

Grab a beef cube, dip it in the lemon juice and experience a flavorful ride that will blow your taste-buds.

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