LAMB RECIPES - MUTTON GHEE ROAST / MUTTON RECIPES / LUNCH IDEAS

Saturday, August 20, 2016

LAMB RECIPES - MUTTON GHEE ROAST / MUTTON RECIPES / LUNCH IDEAS






Having toothsome  and quick lamb recipes / mutton recipes is my weekend hangover last week. Some recipes for lamb / mutton will be awesomely delicious and i couldn't express this yummy feeling in words. This is one of my easy lamb recipes ever. Let this be your next weekend lunch idea or dinner idea. Here is the recipe showing how to make mutton ghee roast. Do try and enjoy cooking.






INGREDIENTS

Mutton Marination

Mutton                         - 500 g
Red chili powder         - 1 tsp
Garam masala powder - quarter tsp
Turmeric powder         - quarter tsp
Salt

For the Masala / gravy

Onion                           - 1, big, sliced
Tomato                         - 2 nos, small, chopped
Coriander powder        - 1 tbsp
Turmeric powder          - quarter tsp
Red chili powder          - 1 tbsp
Cardamom                   - 1
Cumin seed                  - quarter tsp
Bay leaves                    - 1
Ginger garlic crushed   - 1 tsp
Fenugreek leaf dried / kasuri methi - 1 tsp
Butter / ghee                 - 2 tbsp
Curry leaves
Coriander leaves
Oil
Salt

 PREPARATION


  • Marinate the cleaned mutton pieces with the above marinade and set aside for 30 minutes. Then pressure cook for 2 whistles with quarter cup of water. When done, set aside.
  • Now heat a pan with 1 tbsp of oil and 2 tbsp of ghee. Saute cardamom, cumin seeds, bay leaves and curry leaves for a minute. Then add ginger garlic crushed and fry until raw smell disappears.
  • When done, add the sliced onion and cook until soft. To this add the chopped tomato  and saute until mushy. 
  • Now add red chili powder, coriander powder, turmeric powder, salt and give a fine stir. Let it cook for few minutes.
  • Then add the cooked mutton along with the gravy and cook until the gravy becomes thick over a low flame. Finally garnish with  kasuri methi (crushed) and coriander leaves (chopped). Serve hot. 


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