Entree: Pakistan – Balochistan – لاندھی ➤ Lāndhī (Sun-dried salted mutton)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 0 min

Additional 72 hrs

Total 72 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole leg of mutton, bone-in, approx. 6 lb (2.7 kg)
- 3/4 cup (180 g) coarse kosher or sea salt (for curing)
- 2 tbsp (30 g) ground turmeric
- 2 tbsp (15–20 g) red chili powder (adjust to heat preference)
- 1 tbsp (8 g) coarsely ground black pepper
- 1/4 cup (20 g) crushed coriander seeds
- 6–8 garlic cloves, smashed into a paste (about 1.5 oz (45 g))
- 1 cup (240 ml) mustard oil, warmed slightly to liquid state
- 6–8 bay leaves
- 2 tbsp (30 ml) white vinegar (optional, for initial wipe)
- Kitchen twine or hooks for hanging

Show original ingredient measurements

- 1 whole leg of mutton, bone-in, approx. 6 lb (2.7 kg)
- 3/4 cup (180 g) coarse kosher or sea salt (for curing)
- 2 tbsp (30 g) ground turmeric
- 2 tbsp (15–20 g) red chili powder (adjust to heat preference)
- 1 tbsp (8 g) coarsely ground black pepper
- 1/4 cup (20 g) crushed coriander seeds
- 6–8 garlic cloves, smashed into a paste (about 1.5 oz / 45 g)
- 1 cup (240 ml) mustard oil, warmed slightly to liquid state
- 6–8 bay leaves
- 2 tbsp (30 ml) white vinegar (optional, for initial wipe)
- Kitchen twine or hooks for hanging

Instructions

1. Trim excess fat from the leg of mutton and pat completely dry; if desired wipe the surface lightly with a cloth dampened with 2 tbsp (30 ml) white vinegar and let air-dry for 15 minutes to help surface sanitation.
2. In a bowl combine the coarse salt, ground turmeric, red chili powder, black pepper and crushed coriander; mix thoroughly to form a dry spice curing mix.
3. Rub the garlic paste all over the meat, then apply the dry spice-salt mix liberally and evenly over every surface of the leg, pressing it into any cavities; tuck bay leaves into folds of meat where possible.
4. Pour warmed mustard oil over the exterior and rub it in thoroughly so the meat is well coated; the oil helps flavor and deter insects during drying.
5. Tie the leg securely with kitchen twine or attach hooks, then hang the meat in a clean, well-ventilated sunny spot protected from insects (use a covered but airy porch) for 3–7 days depending on sunlight and humidity, or until the meat is firm and dry to the touch; alternatively dry in a food dehydrator or oven at 140°F (60°C) for 6–12 hours, checking for firmness.
6. Once dried (Landhi), store in a cool, dry place; to serve as an entree, slice and pan-fry pieces briefly in a little oil or simmer rehydrated slices in a stew until tender, or roast slices over coals to bring out the preserved mutton flavor.