Mutton Mandi Recipe by SooperChef (Bakra Eid Special)

Mutton Mandi the traditional recipe from the Middle East is here to try this Eid. Perfectly spiced mutton leg served with aromatic rice is an ultimate combo. Try this mutton mandi recipe this bakra eid and let us know your feedback.

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Mutton Mandi Recipe:
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
Directions 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.
Directions 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.
Directions 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.
Directions 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