Mutton Roast is a very tasty mutton recipe.It is cooked with fried onions and tomato paste plus var
ious aromatic spices which enhances it's flavors. My son loves this recipe because it has a really rich taste. You too will love it!
Preparation Time: 15-20 minutes
Cooking Time: 45 minutes
Ingredients:
Mutton - 750 grams
Onions - 5 medium sized onions, sliced
Tomatoes - 3 ,Big
Green Chilies - 2
Cloves - 6
Cinnamon - 3'' Stick
Green Cardamon - 5
Cumin Seeds - 3/4 tsp
Pepper Corns - 3/4 tsp
Ginger Garlic paste - 3 tbsp (Heaped)
Red chilly powder - 3 tsp
Coriander powder - 2 tsp
Pepper powder - 3/4 tsp
Cumin - 3/4 tsp
Garam masala - 3/4 tsp
Turmeric - 3/4 tsp
Yoghurt - 5 tbsp
Dry Fenugreek Leaves - 1/2 tbsp
lemon juice - one whole lemon
Ghee - 6 tbsp
Salt to taste
For Garnishing
Coriander leaves - 3 tbsp finely chopped
Green chilles - 1 chopped
Method:
In a deep bottom pan add 1/2 cup oil, when hot add the sliced onions.
Keep stirring occasionally till they change colour.
After change of colour stir continuously till golden brown. Turn off the flame.
Place a tissue on a plate and with a slotted spoon, take the fried onions and put in the plate
(Absorbs excess oil). Keep aside.
Blend the tomatoes to a smooth paste. Keep aside
Heat a heavy bottomed vessel, when hot, add ghee.
Add to it cardamon, cinnamon, cloves, cumin seeds, pepper corns and stir for two minutes
Add the ginger garlic paste, keep stirring till the raw smell goes.
Add mutton and salt to taste, mix well.
Keep stirring till the water dries and the mutton starts to leaves oil.
Next add all the powders and mix well for 5-7 Minutes.
Add 1/2 cup water and mix well.
Cook on low flame till the water dries.
Add fried onions, whipped yogurt and slit green chilies . Mix well.
Add 1 1/4 cup of water, mix well.
Close and cook till mutton is tender (approx 20-30 minutes)
when the meat is tender add tomato paste, dry fenugreek leaves and lemon juice.
Cook on high flame for 2 minutes, lower the flame and cook for 10 minutes or till it is dry.
Turn off the flame.
Transfer to a serving bowl, garnish with chopped coriander leaves and a few peices of chopped green chilies.
ious aromatic spices which enhances it's flavors. My son loves this recipe because it has a really rich taste. You too will love it!
Preparation Time: 15-20 minutes
Cooking Time: 45 minutes
Ingredients:
Mutton - 750 grams
Onions - 5 medium sized onions, sliced
Tomatoes - 3 ,Big
Green Chilies - 2
Cloves - 6
Cinnamon - 3'' Stick
Green Cardamon - 5
Cumin Seeds - 3/4 tsp
Pepper Corns - 3/4 tsp
Ginger Garlic paste - 3 tbsp (Heaped)
Red chilly powder - 3 tsp
Coriander powder - 2 tsp
Pepper powder - 3/4 tsp
Cumin - 3/4 tsp
Garam masala - 3/4 tsp
Turmeric - 3/4 tsp
Yoghurt - 5 tbsp
Dry Fenugreek Leaves - 1/2 tbsp
lemon juice - one whole lemon
Ghee - 6 tbsp
Salt to taste
For Garnishing
Coriander leaves - 3 tbsp finely chopped
Green chilles - 1 chopped
Method:
In a deep bottom pan add 1/2 cup oil, when hot add the sliced onions.
Keep stirring occasionally till they change colour.
After change of colour stir continuously till golden brown. Turn off the flame.
Place a tissue on a plate and with a slotted spoon, take the fried onions and put in the plate
(Absorbs excess oil). Keep aside.
Blend the tomatoes to a smooth paste. Keep aside
Heat a heavy bottomed vessel, when hot, add ghee.
Add to it cardamon, cinnamon, cloves, cumin seeds, pepper corns and stir for two minutes
Add the ginger garlic paste, keep stirring till the raw smell goes.
Add mutton and salt to taste, mix well.
Keep stirring till the water dries and the mutton starts to leaves oil.
Next add all the powders and mix well for 5-7 Minutes.
Add 1/2 cup water and mix well.
Cook on low flame till the water dries.
Add fried onions, whipped yogurt and slit green chilies . Mix well.
Add 1 1/4 cup of water, mix well.
Close and cook till mutton is tender (approx 20-30 minutes)
when the meat is tender add tomato paste, dry fenugreek leaves and lemon juice.
Cook on high flame for 2 minutes, lower the flame and cook for 10 minutes or till it is dry.
Turn off the flame.
Transfer to a serving bowl, garnish with chopped coriander leaves and a few peices of chopped green chilies.
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