Pakistani Style Mutton Mandi by Nabee Lahmed

Ingredients

• 1 kg (2.2 lb) mutton, bone-in, cut into chunks
• 1 large onion, thinly sliced and deep-fried until golden
• 3 cup basmati rice, soaked for 30 minutes
• 2 tbsp ginger-garlic paste
• 2 tbsp mandi spice blend (or coriander, cumin, cardamom, cloves, cinnamon)
• 1 tsp red chili powder
• 1/2 cup yogurt, whisked
• 4 tbsp oil or ghee
• 1 l (4 cup) water
• 1 piece charcoal (for smoking)

Instructions

1. Heat oil in a large pot and sauté mutton with ginger-garlic paste for 8-10 minutes until browned.
2. Add mandi spices, chili powder, and yogurt; cook for 5 minutes until the oil separates.
3. Pour in water, bring to a boil, then cover and simmer on low heat for 45-60 minutes until the mutton is fork-tender.
4. Remove the mutton pieces from the broth and set aside; measure the remaining broth and add enough water to total 4.5 cups of liquid.
5. Add the soaked rice to the boiling broth and cook on medium-high heat until the water is mostly absorbed.
6. Return the mutton to the pot, layering it on top of the rice, and top with the fried onions until ready to serve.
7. Place a small piece of foil with a burning charcoal in the center, drizzle with a drop of oil, and cover tightly for 10-15 minutes to infuse a smoky flavor.
8. Fluff the rice gently before serving until ready to serve.