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Before you jump to Mutton Ghee Roast recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is nowadays a great deal more popular than before and rightfully so. The overall economy is affected by the number of men and women who are suffering from health conditions such as high blood pressure, which is directly associated with poor eating habits. There are more and more campaigns to try to get us to adopt a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. In all likelihood, most people believe that it takes too much work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, individuals can modify their eating habits for the better by implementing a couple of modest changes.
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Obviously, it’s not at all hard to begin incorporating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to mutton ghee roast recipe. You can have mutton ghee roast using 21 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mutton Ghee Roast:
- Provide 500-600 grams mutton with bones
- Get 2-3 tbsp ghee
- Prepare 1 onion, chopped
- Get to taste salt
- Use 1 tsp tamarind paste
- Get 1-2 sprig curry leaves
- Prepare 1-2 tbsp coriander leaves, chopped
- Get For Dry roast & grind :
- Prepare 1 tbsp coriander seeds
- Provide 1 tsp. cumin seeds
- Get 1/2 tsp fenugreek seeds
- Use 1 tsp fennel seeds
- Use 1/2 tsp black peppercorns
- Prepare 3 whole red chilies
- Prepare 6-7 Kashmiri red chilies
- Provide 1" cinnamon
- You need 3-4 cardamoms
- Prepare 6-7 cloves
- You need 1 star anise
- Prepare 1" ginger
- Prepare 3-4 garlic cloves
Instructions to make Mutton Ghee Roast:
- Pressure cook the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Drain and keep aside.
- Dry roast all the ingredients mentioned. Cool them and grind along with tamarind paste and some stock into a fine paste. Keep aside.
- Heat ghee in a pan and saute the onions till light brown. Add the ground paste, salt, some of the stock and curry leaves. Mix well and cover. Simmer for 1-2 minutes or till the oil separates.
- Add the mutton and rest of the stock. Cover and simmer till dry.
- When done, switch off the flame and add the coriander leaves. Serve on a bed of plain steamed rice. They can also be relished with plain biryani, pulao, idiyappam, dosa or plain roti..
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