Put all the ingredients of above-mentioned mandi spices in a grinder and grind until fine. Set aside.

Wash and pat dry mutton shoulder/shank and prick with forks on both sides.

Make cuts on the sides of the meat.

In a small bowl prepare the marinade with the following ingredients.

Salt to taste, and one tbsp of paprika, half a tsp of cumin, and half a tsp each of black pepper and turmeric

2 tbsp of lemon juice, 2 tbsp of vinegar, One fourth of a cup of olive oil.

Mix well and then, marinate the meat.

Cut a big sheet of parchment paper and add the following ingredients

Onion (120 grams)

Garlic (120 grams)

Cinnamon stick

Bay leaves

Cardamom, cloves, and one tsp of coriander seeds

Place the meat on top and brush the meat with the rest of the marinade

Wrap the meat with the parchment paper and aluminum foil

Place the meat in a roasting pan

Add a little bit of water in the roasting pan

Place in a preheated oven

Roast at an oven temperature of 400°f, 200°c for 3 hours or more depending on the oven

OR Cook in a pot by following the below instructions:

In a pot, add oil and butter, add whole garlic (10-12) and fry until they turn light golden.

Add one large white chopped onion and fry until translucent.

Then add chopped green chilies and 3-4 whole green chilies. Fry for a minute.

Add mutton or lamb pieces and fry until all its moisture dries.

Now add 2 TBSP already prepared mandi spice mix + add half water of the jug + smoked paprika powder, saffron essence (optional) and salt as per taste. Mix and cook for a minute.

Now add reaming water of the jug and cook on high heat till one boil comes. Cover and cook on low flame until done (approx. 1 ½ to 2 hours). This slow cooking gives wonderful aroma and taste to mandi rice.

After the meat is tender, take out the mutton pieces from the stock and prepare for grilling.

In a separate bowl, add 2 TBSP of butter and 1 TSP of prepared mandi spice mix + a pinch of saffron yellow food color, mix well and set aside.

On a baking tray, place cooked lamb/mutton.

With the help of the brush, spread spiced butter on both sides and grill in preheated oven until golden brown on both sides.

Wash and pat dry mutton shoulder/shank and prick with forks on both sides.In a pot, add oil and butter, add whole garlic (10-12) and fry until they turn light golden.

Add one large white chopped onion and fry until translucent.

Then add chopped green chilies and 3-4 whole green chilies. Fry for a minute.

Add mutton or lamb pieces and fry until all its moisture dries.

Now add 2 TBSP already prepared mandi spice mix + add half water of the jug + smoked paprika powder, saffron essence (optional) and salt as per taste. Mix and cook for a minute.

Now add reaming water of the jug and cook on high heat till one boil comes. Cover and cook on low flame until done (approx. 1 ½ to 2 hours). This slow cooking gives wonderful aroma and taste to mandi rice.

After the meat is tender, take out the mutton pieces from the stock and prepare for grilling.

Take a large deep pot, add half cup oil and 1 TBSP butter, add onion crushed garlic, dried lemon and fry until translucent.

Add 1 bay leaf, 2-3 green cardamoms, 2-3 cloves and mix well.

Add rice and the prepared mandi stock + 1 beef stock cube (optional).

Add salt and mix well. Bring it to boil then cover and cook until done. Drizzle saffron food color mix waith water on the top of mandi rice and put the rice on la very ow heat (dam).

Fry black raisins for a minute. Then take out. Set aside.

Fry the sliced onions till golden brown. Set aside for garnish.

SEP#07: Serve

On a serving plate, add cooked rice and mutton mandi, give a coal smoke for 2 minutes and then garnish with fried black raisins and fried onions.

Serve with tangy and spicy tomato salsa, salad and yogurt.

Enjoy!