- Mutton next to rice, and whatever it is, Bengalis are satisfied with this.
- However, food lovers are no less experimenting with mutton.
- From ordinary soup to continental dishes, Nawabi Khana has now found a place in the heart of Ambangali.
- Chicken, pork, beef are almost always present in Bengal, but mutton’s handful is still intact.
However, mutton does not mean that the demand for potato soup is not like that of Bengali rules. Instead, today’s food lovers prefer to dip their wrists in different positions of mutton with various kitchen ingredients and spices. If the guests have arranged New Year’s Recipes on New Year’s Day or 25th, then various terms can be made by adding some amount of spices in this direction and direction.
These recipes may be perfect for discovering mutton (New Year’s Recipes) with a slightly different flavor. However, how to cook these terms? Take a look …
Mutton Rogan Josh
Mutton – 1 kg, Bay leaves – 3 tbsp, Onion – 2 tbsp medium, Garlic – 10 to 15 tbsp, Salt – to taste, Fennel – 5 tbsp, Coriander – 2 tbsp, Small cardamom – 10 tbsp, Cinnamon pieces – 7-8, Clove -10 hours, mustard oil -1 cup, dried chilli -2 to, onion sprouts -2 cup, coriander -2 teaspoon, large cardamom -2 to, hot spices -1 / 2 teaspoon.
First put the mutton in a cooker and cook it well with 10-15 cloves of garlic, 3 tbsp bay leaves, 2 tbsp medium sized onion and salt. Then set aside the boiled mutton and stock. Now fry the spices well. This time grind well. Then put 1 cup of mustard oil in the pan. When the oil is hot, boil 2 dried chillies. Then grate 2 cups of onion. When the onion turns brown, grate it well with boiled mutton. Then add ginger paste, garlic paste, salt, 1 cup sour yogurt and mix well. Add raw chillies as required. Then add the grinded spices. Stir well over low heat for 15 minutes. Then cook with mutton stock for 10 minutes. Then add hot spices. Then heat 2 tbsp mustard oil and 2 tbsp ghee in another pot and spread it on top of the mutton.
Mutton – 1 kg, Ginger Bata – 2 tbsp, Garlic Bata – 2 tbsp, Chili Powder – 1 tbsp, Cumin Powder – 1 tbsp, Coriander Powder – 1 tbsp.
Hot spice powder – 1 tsp, turmeric powder – 1 tsp, salt – 2 tsp, dried chilli – 2 tsp, cinnamon stick – 2 tsp, cardamom – 3 tsp,
2 cloves, 2 bay leaves, 1 cup onion, 1 teaspoon black pepper, 1 cup white oil
First wash the mutton well and add ginger paste, garlic paste, onion paste, turmeric powder, chilli powder, cumin powder, coriander powder, hot spice powder, salt, dried chilli, cinnamon, cardamom, bay leaf, cloves and black pepper. Marinate the mutton well with white oil. For 30 to 35 minutes. Now put the meat marinated with oil in the pan. Then fry for 15 minutes. Cover with warm water and cook for 25 minutes. Now open the lid and stir and add cumin powder, hot spices and chopped green chillies. Now reduce the heat and cover for 25 to 30 minutes. Sprinkle hot rice, bread, or parotta with masala mutton. This is a very quick recipe.
Pesto Almonds – 6, Cashew Nuts – 6, Raisins – 6, Sour Yogurt – 1/2 cup, Sugar – 1 tsp, Mutton – 1 kg, Onion paste – 1/2 cup, Ginger paste – 1 tsp, Garlic Bata – 1 tsp, slice raw chilli – 2 tsp, chilli powder – 1 tsp, black pepper powder – 1 tsp,
Hot spices – 1 tsp, onion paste – 1/2 cup, tomato paste – 1/2 cup, white oil – 1 cup, cardamom – 3, cinnamon stick – 2,
Clove-3, black cardamom-1, khoya-2 tbsp, ghee-2 tbsp, keora water-1 tbsp.
First, pesto, cashews, raisins should be well pasted in a blender. Now wash the mutton well and add onion paste, ginger paste, garlic paste, salt, turmeric, cumin powder, chilli powder, hot spices, black pepper powder and sugar yoghurt with sour curd.
Now mix the mutton well with all the ingredients. Now fry the onion in the pan with oil and brown it. Put the whole hot spices in the oil one by one, stir in the mutton for about ten minutes and cover. When water starts coming out from the meat, open the lid and stir it again and again. Otherwise mutton may stick. Now add almond paste, tomato paste and slice raw chilli. Cover and leave for 20 to 25 minutes. Khoya, ghee, fried onion and kawra water. Now mix them and cover for another 5 to 10 minutes. Diameter, lower and serve mutton rezala. You can easily make this mutton recipe at home. Make this recipe to bring water to the tongue and surprise everyone. Eat well, stay healthy.
Mutton – 500 gms, onion paste and crushed mixture – 2, garlic paste – half a spoon, ginger paste – half a tablespoon, tomato paste – half a tablespoon, sour yogurt – one cup, four tablespoons – 1 tablespoon, poppy – 1 tablespoon, Khoya milk – half a cup, sugar – half a teaspoon, cashew – a little, fresh cream – a little, hot spice powder – half a teaspoon, white oil – 1 tablespoon, ghee – 1 tablespoon,
Chili Powder – Kashmiri Chili Powder – A little (you can skip if you want)
Boil the mutton first. Beat with sour curd with a little sugar. Ginger paste, garlic paste and marinate the boiled meat. Beat almonds, walnuts and poppy seeds together. Put equal amount of oil and ghee in the pan. When hot, add chopped onion. Fry until reddish golden. This time add onion paste to the oil and squeeze a little.
Add marinated meat in it. Stay well. When the oil is released from the meat, add almond-poppy and four-gram paste and cook for a while. When the oil starts to release, press it with salt and water. Reduce Aven’s fame. Occasionally check to see if the water has dried up. Once the mutton is smeared, serve with coriander leaves.
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