Mansaf Recipe

step 1

• STEP 1.Heat 8-9 cups water in a very deep non-stick pan, add mutton items, bay leaf, and salt and blend well. Bring round a boil.

step 2

• STEP 2.Heat ¼ cup clarified butter in a very non-stick pan, add almonds and sauté until brownness. Add pinenuts and sauté more for a second. Strain the clarified butter and place the barmy in a very bowl.

step 3

• STEP 3.Heat the strained clarified butter within the same non-stick pan, add onions and sauté until semitransparent, add ladleful of stock from the mutton pan.

step 4

• STEP 4.Switch off the warmth below the pan with mutton and strain the stock.

step 5

• STEP 5.Add mutton items to the pan with clarified butter and blend well.

step 6

• STEP 6.Mix five tbsps adorned yoghurt with salt and one tsp cornflour in a very bowl. Add four ladleful of mutton stock and whisk well.

step 7

• STEP 7.Add ¼ tsp all the spice powder, black pepper powder, and yoghurt mixture to the mutton and blend well. Cook until the mutton becomes soft.

step 8

• STEP 8.Take ½ cup adorned yoghurt in a very bowl, add remaining cornflour, salt, remaining all spice powder, and a couple of ladlefuls of mutton stock, and whisk well.

step 9

• STEP 9.Heat one tbsp clarified butter in another deep non-stick pan, add the cinnamon, yogurt-allspice mixture, and blend well. Add 2-3 ladleful of mutton stock and blend well. Add pepper powder and blend well. Add remaining mutton stock and cook until the mixture thickens. Transfer into a serving bowl.

step 10

• STEP 10.Place roomali roti on a serving platter, pour the mutton gravy on prime, place pulao within the center, top with deep-fried mutton items, and sprinkle the deep-fried barmy. Serve hot with the deep-fried yogurt-all spice mixture.