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Pressure-cooker Lamb Shank Mandi



  • 4 lbs rice
  • 4 to 5 Lamb Shanks
  • 1.5 tablespoons garlic/ginger paste
  • 1 lb onions
  • 1 lb tomatoes
  • 1 tablespoon Mandi rub
  • Cilantro bunch
  • 5 green chilli peppers
  • 1 teaspoon Kashmiri red chilli
  • 1/2 teaspoon turmeric powder
  • 1.5-2 L water
  • A little butter (for searing lamb shanks)
  • Salt to taste
  • Cashews for garnish


  1. Wash then soak rice for an hour
  2. Marinate lamb shanks in garlic-ginger paste and set aside
  3. Slice onions finely and put in a pressure cooker with some oil and cook for 5 mins
  4. Cut tomatoes finely and add to pressure cooker
  5. Add 1 tablespoon of Mandi rub
  6. Add cilantro, green chilli peppers, kashmiri red chilli, and turmeric, then fry for 10 mins.
  7. Then add marinated lamb shanks.
  8. Add 1.5 - 2 liters of water - will use this stock to cook rice so it needs to be enough.
  9. Pressure cook mixture until lamb shanks are tender
  10. After tender - remove lamb shanks and put on skillet and sear with some butter.
  11. Add rice and cook in the leftover water from the lamb shanks
  12. After the rice is cooked put lamb shanks back in the pot.
  13. Add salt to taste
  14. Serve by putting mutton on top of rice and garnishing with dry roasted cashews


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