Mutton Mandi

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

half nutmeg

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.

Laal Maas (Rajasthani Mutton)

"The one who doesn't love mutton the way I love it, should be exiled from this planet." - Lord Sufi Chef Shamsher

I really don't understand people when they tell me that they cab't eat mutton. WHY CAN'T YOU EAT MUTTON YOU MORON?

It's better than beef in Pakistan, gets digested easily, is less chewy than beef and it is so expensive that some people only get to eat it on Eid ul Azha.

The recipe that I'm about to tell you all is brought from Rajasthan, India the culture of our country and India is so similar and that is mostly noted in the food. This recipe is called Laal Maas, Laal means 'red' and Maas means 'mutton'. You owe me some money now for this language lesson.

There is a bit of preparation to do before you start making this.

You need to soak 7-8 Kashmiri dry red chilies in warm water for 30-40 minutes and blend it in to a paste.

You need to chop 4 medium onions.

It is a bit of work but worth it trust me on this.

INGREDIENTS:

6-8 dried Kashmiri red chillies, soaked

750 grams mutton on the bone

½ cup yogurt

2 teaspoons cumin powder

2 teaspoons coriander powder

¼ teaspoon turmeric powder

2 tablespoons ginger garlic paste

4 tablespoons ghee

2 black cardamoms

3-4 green cardamoms

1 inch cinnamon stick

3-4 cloves

1 bay leaf

4 medium onions, finely chopped

½ teaspoon garam masala powder

Salt to taste

Coriander sprigs for garnish

Lemon wedge for garnish

For smoking 1 charcoal piece

First we need to marinate the mutton in yogurt, red chili paste we made, salt, coriander powder, turmeric, cumin powder and garam masala.

Now we heat 4 tablespoon ghee/clarified butter in a non stick pan and add the cinnamon stick, green cardamoms, cloves and black cardamoms.

Fry them until you can smell the heavenly aroma and then add chopped onions.

Saute then until they get brown and then add ginger garlic paste. Saute the ginger garlic paste properly.

Add the marinated mutton and cook it for 3 minutes on high heat or till it turns like the picture below.

Add sufficient water the the pan and bring it to a boil on high heat.

Let it boil for 5 minutes and then lower the heat. Cover the pan with the lid.

Simmer for 40-45 minutes but keep on checking often for if water run dry you add a bit  more until it is slow cooked completely.

Uncover and saute to make sure it is cooked.

Turn of the heat.

Meanwhile you heat up a coal and place it in a small steel bowl along with cloves.

Place that bowl in the middle of the pan and add a tablespoon of oil over it so it releases smoke.

Cover than pan for 5 minutes to add the smoky flavor to Laal Maas. Yes, THAT smoky flavor that comes from a burning heart, the heart that you break and I should shut my over dramatic self up.

Laal maas is ready to serve.

Garnish it with coriander sprigs and sliced lemon wedges. Eat this with Naan, roti or whatever you like. This is amazing indeed.