Mutton Rosh recipe and cooking

- Mutton: 1 kg (small pieces)

- Onion: 2 pcs (finely chopped)

- Ginger garlic paste: 2 tbsp

- Yogurt: 1 cup

- Salt: As per taste

- Red Chilli: 1 teaspoon

- Turmeric: 1/2 teaspoon

- Hot spices: 1 teaspoon

- Ground coriander: 1 tablespoon (coarsely chopped)

- Fennel: 1 tablespoon (coarsely chopped)

- Cumin: 1 teaspoon

- Oil or Ghee: 1 cup

- Water: As required

- Green chillies: 4-5 pcs

- Coriander: For garnish

1. Heat oil or ghee in a pot and add chopped onions and fry until golden brown.

2. After the onion turns brown, add the ginger-garlic paste and fry well.

3. Now add the mutton pieces to the pot and fry them until they change colour.

4. Add yogurt, salt, red chilies, turmeric, and hot spices and mix.

5. Cook the mutton on low heat until the curd dries up and the oil separates.

6. Add chopped coriander, fennel, and cumin seeds and mix well.

7. Cover the pot with water and let the mutton cook on low heat until the meat is tender and the broth thickens.

8. Finally, add green chillies and let it cook for some time.

9. The salty roosh is ready, sprinkle green coriander and serve with hot naan or rice.

@everyone

Enjoy!

Health and FOOD