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Mutton Mandi

Mandi is a traditional Arabic dish that is liked by foodies all over the world. Experience the same at home with HbN products.


For leg marination:

Mutton leg 1

Mum's food Himalayan Pink Salt to taste

Ginger garlic paste 3 tbsp

Lemon juice 2 tbsp

Green chili paste 3 tbsp

Al Hadi Mandi masala 3 tbsp

Ingredients for boiling:

Oil 1 cup

Onion (chopped) 1 cup

Marinated leg 1

Water 6-8 cups

Mum's Food Himalayan Pink 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

Green chili paste 4 tbsp

White pepper powder 1/2 tbsp

Mum's Food Himalayan Pink Salt to taste

Almonds 1/2 cup

Raisins 1/2 cup

Ingredients for baking:

Butter 1/2 cup

Al Hadi Mandi masala 1/2 cup


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.

Serving: 5-6

Prep Time: 2 Hrs Cook Time: 2.5hrs