The Pakistani Kitchen welcomes you.
Today we're making Mutton Mandi, a popular Arabic dish.
We'll use the mutton shoulder part to make this. Clean it thoroughly and store it in a container.
Cook for 1/2 an hour after adding 4 litres of water. Use a strainer to remove any contaminants from
the boiling water.
2 tsp Tezpatta,
1 "cinnamon,
3-4 green cardamom,
3-4 cloves, 1 tsp coriander,
1 tsp fennel seeds, and 1 tsp cumin seeds
2 chopped onions,
2 tablespoons of ginger garlic paste,
2 tablespoons of salt.
Once it simmer for 1 hour on low heat once it has boiled.
Let's make hawaij masala or mandi masala.
2 tbsp coriander seeds,
1 tbsp fennel seeds, and 2 tbsp cumin seeds
2-3 tezpata,
2 " cinnamon,
10 green cardamom,
9-10 cloves,
1 teaspoon black pepper
All of these spices should be ground. Put 2 tsp of haldi powder, 1 tbsp of red chili powder, and 2 tsp of ginger powder in a mixing dish. Mix all of the spices together thoroughly and store in a jar.
The masala for the mandi is ready. We'll check the mutton after an hour, and it'll be 80 percent done.
Mutton supplies will be strained.Combine 1/2 cup mutton stock, a few strands of saffron, and 1/2 teaspoon yellow food coloring in a mixing bowl. This should be applied to mutton.Wrap the mutton
in butter paper first, then aluminum foil. Preheat the oven to 170 degrees Celsius and bake it for
45 minutes.
Now that the mutton stock is boiling, squeeze in three dry lemons and season with salt. In the
mutton stock, add 1 kilogram of soaked and drained rice. If rice is required, add boiled water.
The water level must be 1 1/2 inches above the rice. Cook for 10-12 minutes with the lid on. We'll add mutton stock with saffron and red food dye once the rice is 90% done, which should take about 12 minutes. Spread the mandi masala over the rice and simmer for another 5 minutes on low heat.
After 5 minutes, uncover the rice and gently turn it with a spoon.
The mutton has also been cooked in the oven for 45 minutes. Let's take a look at the mutton, which
is juicy and tender. Place the mutton on a bed of rice.Place a piece of aluminum foil over the rice.
A small piece of burning coal should be placed on top of it. Set aside for 10 minutes, covered.
Cover the pot with aluminum foil and put 1 tablespoon of oil or ghee on the coals.
Remove the coal after 10 minutes and serve the Laham Mandi with a salad and tomato chutney.
Over rice, scatter fried almonds and raisins.
Large chunks of mutton braised and baked with mild spices and served over a layer of aromatic rice
make up the Arabian Mutton Mandi or Laham Recipe.It's bursting with the flavor and aroma of Mandi Masala or Hawaij Masala, a superb blend of spices. It's traditionally cooked in a tandoor in
a big setup, but we tweaked the recipe to make it work on your gas stovetop with the same charcoal-infused smokey flavor.
It was served with a tomato chutney and an onion salad.
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