Arabic Lamb Mandi

For Mutton Marination: 2 Kg Lamb/Mutton shoulder/Shank 2 pieces with bones and fats (1 kg each) (Make cuts on the sides of the meat) 2 TBSP Lemon juice 2 TBSP Vinegar Salt to taste 1 TBSP Paprika powder Half TSP Cumin Powder Half TSP Black Pepper, powder or freshly ground Half TSP Turmeric Powder half TSP 1/4 Cup Olive Oil For Mandi Stock you will need: 2 TBSP Cooking oil 1 TBSP Butter + extra 2 TBSP to make spiced butter 10 to 12 Garlic Cloves whole 1 large White Onion , chopped 2 to 3 pieces Green Chili roughly chopped 4 to 5 pieces Small green chillies, whole 2 2 TBSP ** prepared Mandi Spice Mix (heaped) Please check the recipe card for mandi spice mix recipe 2 TBSP Ginger Garlic Paste Salt to taste 1 TSP Dried ginger powder (Sonth) 1 jug Water For Mandi Spice Mix you will need: 2 small Dried Bay Leaves 2 TBSP Whole black Peppercorns ½ piece Nutmeg (Jaifil) 1 whole Mace (Javatri) 1 TSP Dried ginger powder 3 to 4 Green Cardamom 2 small Cinnamon Sticks 3 to 4 pieces black cloves 1 TSP Coriander Seeds roasted and ground 1 TSP Cumin Seeds roasted and ground ¼ TSP Red chilli flakes ¼ TSP Salt For Mandi Rice you will need: 4 Cups Good Quality Basmati Rice wash and soak for 30 minutes Half Cup Cooking oil 1 TBSP Butter 1 piece Dried Bay Leaf 2 pieces Green Cardamom 1 small piece Cinnamon Stick 1 cube Stock Cube (Beef Stock bouillon) – optional (but it makes mandi rice more flavorful, I added) 1 large White Onion chopped 2 small Tomatoes fine chopped 1 TBSP Tomato Puree concentrated 2 TBSP Green Chilli crushed heaped 1 TSP Smoked Paprika Powder (optional) Salt to taste 2 TBSP Ginger Garlic paste 1 TBSP ** prepared Mandi Spice Mix (heaped) Please check the recipe card for mandi spice mix recipe 1/4 TSP Soaked Saffron or Saffron yellow food color 1 small Dried Lemon easily available in Mediterranean stores Sultanas Black Raisins, – as needed for garnish (fry for a minute) Fried Onions – as needed for garnish 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. Onion (120 grams) Garlic (120 grams) Cinnamon stick Bay leaves Cardamom, cloves, and one tsp of coriander seeds