Ingredients:
1
kg- Mutton leg, cut in to 4 piece
2
cups- Basmati Rice, soaked for half an hour
2-
Carrot, grated
2-
Capsicum, sliced
4
tbsp. Olive oil
½
cup- Almond
4
cups- Mutton stock water
3
tbsp. Mandi spice
Salt
to taste
2-
Dried Lemon, sliced
1
cup- Water
To make mandi spice:
2 tbsp. Cardamom pods.
2 tbsp. Cloves.
2 tsp. Black pepper.
1- Whole nutmeg.
1 tbsp. Deride Ginger.
4- Bay leaves.
Method:
2 tbsp. Cardamom pods.
2 tbsp. Cloves.
2 tsp. Black pepper.
1- Whole nutmeg.
1 tbsp. Deride Ginger.
4- Bay leaves.
1.
Blend or process all ingredients under mandi spice together until finely
crushed.
2.
Now put 2 tbsp. mandi spices in a bowl and add lemon, 2 tbsp. olive oil, 1 cup
water and salt.
3.
Apply this mixture to the mutton and leave to marinate for a few hours.
4.
Then tightly pack with aluminum foil.
5.
Now bake in oven for 40 minutes.
6.
Take out from oven and cook until water dries.
7.
Inflame a piece of coal and place it in the middle of mutton pan.
8.
Now drizzle a little oil on coal and immediately cover it tightly.
9.
Heat the remaining oil in a pan, add mutton stock and boil for a while. Then
add 1 tbsp. mandi spice.
10.
Now add salt and rice and cook till very little water is left.
11.
Then mix capsicum and carrot.
12.
Cover tightly and steam on very low heat for 10 - 15 minutes.
13.
When rice is ready, take it out in platter and put prepared mutton on top.
14.
Garnish with almonds and serve hot.