THIS IS NOT MY LAST RECIPE.
THIS IS MY LAST RECIPE IN PAKISTAN AS OF THIS STAY.
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.
INGREDIENTS FOR MANDI SPICE:
1 tablespoon coriander seeds roasted
1 tablespoon cumin seeds roasted
3 small pieces of cinnamon
4 green cardamoms
4 black cloves
2 bay leaves
1 teaspoon of ginger powder
half tablespoon pepper corns
INGREDIENTS FOR MANDI:
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.