Mutton Mandi – The Best Feast for Eid-ul-Adha this Year!

FoodMutton Mandi – The Best Feast for Eid-ul-Adha this Year!

Follow these steps and enjoy the best feast of mutton mandi with your loved ones.

We know that the people of Pakistan are really fond of having quality food and when it comes to Eid-ul-Adha, the festivities begin with the best cuisine on the dining table. These moments are being shared not only with friends and family but also with the ones who cannot take part in sacrifice. This Eid, it’s time to try something new and so here is the easiest recipe of Mutton Mandi. Follow these steps and enjoy the best feast of mutton mandi with your loved ones.

We know that the people of Pakistan are really fond of having quality food and when it comes to Eid-ul-Adha, the festivities begin with the best cuisine on the dining table. These moments are being shared not only with friends and family but also with the ones who cannot take part in sacrifice. This Eid, it’s time to try something new and so here is the easiest recipe of Mutton Mandi. Follow these steps and enjoy the best feast with your loved ones. Ingredients for mandi masala Coriander seeds 1 tbsp Cumin seeds 1 tbsp Black pepper 1/2 tbsp Cloves 1 tsp Fennel seeds 1 tsp Black cardamom 2-3 Green cardamom 6-7 Cinnamon sticks 2 Star anise 1 Ginger powder 1/2 tbsp Curry leaves 2 Ingredients for leg marination Mutton leg 1 Salt to taste Ginger garlic paste 3 tbsp Lemon juice 2 tbsp Green chili paste 3 tbsp Mandi masala 3 tbsp Ingredients for boiling Oil 1 cup Onion (chopped) 1 cup Marinated leg 1 Water 6-8 cups Salt 1 tbsp Ingredients for rice Guard Rice 3 cups Oil 1/2 cup Cumin seeds 1 tbsp Bay leaves 2 Star anise 1 Green cardamom 4-5 Broth 5 cups Water as required Green chili paste 4 tbsp White pepper powder 1/2 tbsp Salt to taste Almonds 1/2 cup Raisins 1/2 cup Ingredients for baking Butter 1/2 cup Mandi masala 1/2 cup Recipe for mandi masala In a grinder add coriander seeds, cumin seeds, black pepper, cloves, fennel seeds, black cardamom, green cardamom, cinnamon sticks, star anise, ginger powder and curry leaves. Grind all these ingredients well until you get a fine powder. Your masala is ready set aside. Recipe for marination In a bowl mix lemon juice, ginger garlic paste, green chili paste, mandi masala and mix well. Take mutton leg and place deep cuts on it. Sprinkle salt all over leg properly. Then drizzle prepared mixture on leg, wrap it in aluminum foil and marinate it for 6 to 8 hours or overnight in refrigerator. Recipe for boiling leg Take a big pot heat oil and sauté onion in it until translucent for 2 to 3 minutes. Place marinated mutton leg in it and cook both sides for 4 to 5 minutes. Then add water, salt and bring it to boil on medium low flame. When water starts boiling, cover the lid and let it boil for 1 hour at least or until it’s tender on medium high flame. Take out the leg and separate the stock for later use. Directions for baking: In a bowl mix butter and mandi masla until well combined. Brush this mixture on boiled mutton leg properly. Preheat your oven and bake mutton leg at 180 degrees for 20 to 25 minutes until brown. Recipe for rice Heat oil in a pan, sauté cumin seeds, bay leaves, star anise and green cardamom in it for 1 to 2 minutes. Then add green chili paste, black pepper, salt and cook for 2 to 3 minutes. In a bowl add rice and soak them for 20 to 25 minutes. Add leftover stock and bring it to boil. Then add socked rice and let it cook until water dries 80%. Add almonds, raisins, baked mutton leg and steam it for 10 to 12 minutes. When cooked, heat a coal and smoke your dish for another 5 minutes. Preparation time: 2 hours Cooking time: 2 hours Serving: 5-6

   

Ingredients for mandi masala

  • Coriander seeds 1 tbsp
  • Cumin seeds 1 tbsp
  • Black pepper 1/2 tbsp
  • Cloves 1 tsp
  • Fennel seeds 1 tsp
  • Black cardamom 2-3
  • Green cardamom 6-7
  • Cinnamon sticks 2
  • Star anise 1
  • Ginger powder 1/2 tbsp
  • Curry leaves 2

Ingredients for leg marination

  • Mutton leg 1
  • Salt to taste
  • Ginger garlic paste 3 tbsp
  • Lemon juice 2 tbsp
  • Green chili paste 3 tbsp
  • Mandi masala 3 tbsp

Ingredients for boiling

  • Oil 1 cup
  • Onion (chopped) 1 cup
  • Marinated leg 1
  • Water 6-8 cups
  • Salt 1 tbsp

Ingredients for rice

  • Guard Rice 3 cups
  • Oil 1/2 cup
  • Cumin seeds 1 tbsp
  • Bay leaves 2
  • Star anise 1
  • Green cardamom 4-5
  • Broth 5 cups
  • Water as required
  • Green chili paste 4 tbsp
  • White pepper powder 1/2 tbsp
  • Salt to taste
  • Almonds 1/2 cup
  • Raisins 1/2 cup

Ingredients for baking

  • Butter 1/2 cup
  • Mandi masala 1/2 cup

Recipe for mandi masala

  • In a grinder add coriander seeds, cumin seeds, black pepper, cloves, fennel seeds, black cardamom, green cardamom, cinnamon sticks, star anise, ginger powder and curry leaves.
  • Grind all these ingredients well until you get a fine powder. Your masala is ready set aside.

Recipe for marination

  • In a bowl mix lemon juice, ginger garlic paste, green chili paste, mandi masala and mix well.
  • Take mutton leg and place deep cuts on it. Sprinkle salt all over leg properly.
  • Then drizzle prepared mixture on leg, wrap it in aluminum foil and marinate it for 6 to 8 hours or overnight in refrigerator.

Recipe for boiling leg

  • Take a big pot heat oil and sauté onion in it until translucent for 2 to 3 minutes.
  • Place marinated mutton leg in it and cook both sides for 4 to 5 minutes. Then add water, salt and bring it to boil on medium low flame.
  • When water starts boiling, cover the lid and let it boil for 1 hour at least or until it’s tender on medium high flame.
  • Take out the leg and separate the stock for later use.
  • Directions for baking:
  • In a bowl mix butter and mandi masla until well combined. Brush this mixture on boiled mutton leg properly.
  • Preheat your oven and bake mutton leg at 180 degrees for 20 to 25 minutes until brown.

Recipe for rice

  • Heat oil in a pan, sauté cumin seeds, bay leaves, star anise and green cardamom in it for 1 to 2 minutes.
  • Then add green chili paste, black pepper, salt and cook for 2 to 3 minutes.
  • In a bowl add rice and soak them for 20 to 25 minutes.
  • Add leftover stock and bring it to boil. Then add socked rice and let it cook until water dries 80%.
  • Add almonds, raisins, baked mutton leg and steam it for 10 to 12 minutes.
  • When cooked, heat a coal and smoke your dish for another 5 minutes.

Preparation time: 2 hours

Cooking time: 2 hours

Serving: 5-6

Wardah Farooqi
Wardah Farooqi
Wardah Farooqi has been working as a writer for 6 years. She also worked at Dunya News, Live Pakistan Magazine, and numerous local as well as international platforms. When she isn't writing, you can find her assisting people in bringing out the best!

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