Lamb Mandi Dish

Dry roast the Mandi spices for a minute or until a pleasant aroma is released. Allow them to cool and grind into a fine powder.

Rub a small amount of turmeric powder on the lamb leg. In a heavy-bottomed pan, combine onion, cinnamon, clove, cardamom, pepper corns, lamb leg, salt, turmeric powder, and water. Ensure the lamb is submerged in the water, cover, and cook on high heat for 10 minutes or until the water boils, then lower the heat and cook for 1 hour or until the lamb is thoroughly cooked.

Once the lamb is 90% cooked, take it out of the stock and set it aside.

In a separate pan, prepare the rice by adding the ingredients listed under 'To Prepare Rice' to water and bringing it to a boil. Add the rice and cook until 75% done, then drain the rice and discard the bay leaf.

Heat oil in a pan, add chopped onions, whole spices, tomato puree, and cook for 5 minutes. Add the mandi spice mix and cook until the raw smell disappears and the oil starts to separate.

Add lamb stock (keeping a bowl aside), bring to a boil, add salt if necessary, add the cooked lamb leg, mix, and cook for 5 minutes.

Add the drained rice and pour the reserved stock over the rice. Sprinkle yellow color on top and place some sliced tomatoes and green chillies on top. Cover and cook on low heat for another 45 minutes.

Smoke the Mandi for 15 minutes and serve hot.