Ingredients
Difficulty : Medium
Serves : 10
Cooking Steps
- 1Prepare the Mandi Masala:
- 2Dry roast all the spices over low heat until fragrant.
- 3Let them cool completely and grind into a fine powder.
- 4Cook the Mutton:
- 5Heat 8–9 tbsp oil in a large pot.
- 6Add the whole spices and sauté until aromatic.
- 7Add chopped onions and green chilies. Cook until golden.
- 8Add the chopped tomatoes and salt. Cook until the tomatoes become soft and the oil separates.
- 9Add the mutton and garam masala. Add the ginger-garlic paste and mix well.
- 10Add the chopped coriander leaves and mint leaves. Mix well.
- 11Add a little water and the prepared Mandi masala. Mix well until everything is evenly combined.
- 12Cover and cook on low heat for 1½ hours, or until the mutton is tender.
- 13Cook the Rice:
- 14Add 8½ cups of water.
- 15The mutton has already released enough liquid while cooking.
- 16Add 1 lemon, cut into halves, and the zest of 1 lemon.
- 17Bring the mixture to a rolling boil.
- 18Add 5 cups washed basmati rice. Do not soak the rice.
- 19Cover and cook until the rice is perfectly cooked and all the liquid has been absorbed.
- 20Add the Smoky Flavor:
- 21Heat one piece of charcoal until red hot.
- 22Place the hot charcoal in a small bowl made from aluminum foil and place it in the center of the cooked Mandi.
- 23Add 1 tsp ghee over the hot charcoal.
- 24Cover immediately and let it smoke for 5–10 minutes.
- 25Prepare the Tender Coconut Drink:
- 26Soak 2 tbsp sabja seeds in water for 10–15 minutes.
- 27In a serving glass, add soaked sabja seeds and tender coconut malai.
- 28Add tender coconut water and mix well.
- 29Serve chilled with ice.
- 30Serve:
- 31Mutton Mandi is ready to serve! Serve hot with fresh tomato chutney and refreshing Tender Coconut & Sabja Drink.
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