Mutton Roast Masala

METHOD FOR BOTTLE (250g & PACKET 100g)

Chicken/Lamb/Mutton
(Whole Chicken or Large Meat Portions)
1 kg
Mehran Basmati Rice 500g
(Washed and Soaked for 30 Minutes)
Onions (Medium, Sliced) 2 pcs
Cooking Oil 1 cup/ 175ml
Mehran Mandi Masala 5 tbsp (50g)

STEPS OF COOKING

  1. Make cuts on leg or roast piece. Then apply Mehran Ginger & Garlic Paste, vinegar and keep aside for 1 hour. Then mix Mehran Mutton Roast Masala, lemon juice and apply on mutton piece evenly, insert masala on cuts and keep aside. Marinate for 5 – 6 hours.
  2. Now in an open pan add oil and place the marinated mutton piece, onions, carrot and tomatoes. Add 1½ – 2 cups of water. Cover and cook on low heat for 1½ – 2 hours. Turn the side to heat evenly, when the mutton piece becomes tender turn the side and take it out.

 

To Make the Dip:

Strain the remaining gravy and add 1 tsp corn ­flour. Cook for a minute and remove.

Serving Suggestion:

Serve with chutney, yogurt raita, potato chips, salad and dip.

Serving for 5 – 6 people. (1 packet 50g)

Preparation Time:

7 – 8 hours.

ALSO AVAILABLE IN

Ingredients Required

Mutton (Leg /Meat Piece) 1½ – 2 kg (Make Deep Cuts)
Lemon Juice 1/2 – 3/4 cup
Vinegar ¼ cup
Mehran Ginger Paste 1½  tbsp
Mehran Garlic Paste 1½  tbsp
Onion (Small) 2 pcs (Whole)
Carrot 1 pc (Cut in 3 Pieces)
Tomato (Medium) 2 pcs
Oil/Ghee 2 – 3 tbsp / 25g – 40g
Mehran Mutton Roast Masala 1 packet – 50g

 

RECIPE VIDEO

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